Spicy Feel-Good Chicken Soup Recipe

Name: Spicy Feel-Good Chicken Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.