Spicy Feel-Good Chicken Soup

Ingredients for Spicy Feel-Good Chicken Soup

• Spicy Chicken Stock

• 1 (2-pound) kabocha squash

• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)

• 950ml cooked chicken (see Spicy Chicken Stock)

• Kosher salt, freshly ground pepper

• 1 jalapeño, thinly sliced

• Basil leaves, coriander leaves with tender stems, and chilli oil (for serving)

• 1 (2-inch) piece ginger, peeled, finely grated

• 3 limes, cut into wedges

How to make Spicy Feel-Good Chicken Soup

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 coriander; drizzle with chilli oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.

Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.