1-First Step: Gather and Prep Your Ingredients Start by collecting all the items on your list to make the process smooth. Chop the onion and chicken, then drain and rinse the beans to set yourself up for success. This mise en place takes about 5 minutes and helps avoid any rush later, especially if you’re adapting for dietary needs like using tofu.

2-Second Step: Heat and Sauté the Base Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and sauté it until it’s soft and translucent, which should take around 3 minutes. This step builds flavor and is a great point to add extra veggies if you’re customizing, keeping the soup versatile for different tastes or restrictions.

3-Third Step: Combine and Season the Ingredients Once the onion is ready, stir in 2 cups of rotisserie chicken, 2 cups of chopped kimchi, 2 and 1/2 cups of water, 1 cup of reduced-sodium chicken broth, and the drained white beans. Season generously with freshly ground black pepper and mix everything well. If you’re making it vegetarian, swap the chicken for tofu here to keep the protein level up without changing the cook time much.

4-Fourth Step: Bring to a Boil and Simmer Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer partly covered for 20 to 30 minutes. Stir occasionally to blend the flavors, and add more water if the soup gets too thick. This is where the magic happens, as the kimchi’s probiotics shine, and you.prefix can adjust for low-calorie versions by monitoring the liquid.

5-Final Step: Taste, Adjust, and Serve After simmering, taste the soup and add salt if needed to balance the flavors. Serve it hot with bread and butter on the side for a complete meal. This chicken kimchi soup serves 4 and is ready in 45 minutes or less, making it perfect for busy schedules leftovers even taste better the next day as the flavors meld. For more on gut-friendly meals, check out the health benefits of fermented food. (674 words)