Spicy Feel Good Chicken Soup Recipes

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SPICY FEEL-GOOD CHICKEN SOUP



Spicy Feel-Good Chicken Soup image

The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.

Provided by Camille Becerra

Categories     Bon Appétit     Chicken     Soup/Stew     Cabbage     Squash     Lime     Kid-Friendly     Dinner     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 9

Spicy Chicken Stock
1 (2-pound) kabocha squash
4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
4 cups cooked chicken (see Spicy Chicken Stock)
Kosher salt, freshly ground pepper
1 jalapeño, thinly sliced
Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
1 (2-inch) piece ginger, peeled, finely grated
3 limes, cut into wedges

Steps:

  • Heat stock in a large pot over medium.
  • 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.
  • 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.
  • Do Ahead
  • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

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