Spicy & Healthy Chicken Soup
Recipe GLPRdb572d5e908a77
A vibrant, warming soup featuring tender kabocha squash, mixed cabbage, and shredded chicken in a spicy, aromatic broth. Fresh ginger adds depth while jalapeño brings heat; finished with bright cilantro, basil, and a drizzle of chili oil. Serve with lime wedges for a refreshing squeeze of acidity.
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Ingredients
8 cups Spicy Chicken Stock
1 2-pound Kabocha squash
4 cups Mixed cabbage (such as bok choy, Napa, and savoy), cut into thin wedges
4 cups Cooked chicken, shredded
Kosher salt
Freshly ground black pepper
1 Jalapeño, thinly sliced
Fresh basil leaves, for serving
Fresh cilantro leaves with tender stems, for serving
Chili oil, for serving
1 2-inch piece Fresh ginger, peeled and finely grated
3 Limes, cut into wedges
Directions
Pour the spicy chicken stock into a large pot and bring to a gentle simmer over medium heat.
While the stock heats, cut the kabocha squash into 4 even wedges, remove and discard the seeds and strings, then cut each wedge into 4 pieces.
Add the squash pieces to the simmering stock and cook until tender when pierced with a knife, about 8–10 minutes.
Stir in the sliced mixed cabbage and shredded cooked chicken, and simmer until the cabbage is just tender and everything is heated through, about 4 minutes. Taste and season with kosher salt and freshly ground pepper as needed.
Ladle the soup into individual bowls. Top each serving with a portion of the sliced jalapeño, fresh basil leaves, and cilantro with tender stems.
Drizzle each bowl with chili oil and sprinkle with a small amount of the grated fresh ginger. Serve immediately with lime wedges on the side for squeezing into the soup at the table.
