Spicy & Healthy Chicken Soup

Name: Spicy & Healthy 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

Camille Becerra4 ServingsSource

soup chicken kabocha squash cabbage jalapeño main dairy-free gluten-free nut-free healthyish lunch dinner

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

Method

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.