Name: Spicy Feel-Good Chicken Soup
Yield: 4 servings
Ingredients: 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

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Photo by Peden & Munk

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

Recipe information

Yield
4 servings

Ingredients

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

Preparation

Step 1
Heat stock in a large pot over medium.
Step 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.
Step 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.
Do Ahead
Step 4
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.