Spicy Feel-Good Chicken Soup
A comforting and warming soup featuring tender kabocha squash, mixed cabbages, and shredded chicken in a spicy broth. Garnished with fresh herbs, jalapeños, and a drizzle of chili oil for an extra kick.
Ingredients
- •8 cups Spicy Chicken Stock
- •1 whole kabocha squash
- •4 cups mixed cabbages
- •4 cups cooked chicken
- •1 to taste Kosher salt, freshly ground pepper
- •1 whole jalapeño
- •1 to taste Basil leaves, cilantro leaves and chili oil
- •1 piece ginger
- •3 whole limes
- •1 to taste lime wedges
Cooking Instructions
- 1.
Heat stock in a large pot over medium.
5 min
- 2.
Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8-10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
15 min
- 3.
Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
5 min
- 4.
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
