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Spicy Feel-Good Chicken Soup

Name: Spicy Feel-Good Chicken Soup
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

A small grocery run gets this on the table.

Ingredients

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directions

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

Recipes sourced from Epicurious.com.

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