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Spicy Feel-Good Chicken Soup

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  • 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
Servings: 4

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

Estimated Nutrient Breakdown:

Calories: 1,563.56
Weight: 2,530.65g
Total Fat: 44.12g
Saturated Fat: 11.93g
Trans-Fat: 0.00g
Monounsaturated Fat: 16.69g
Polyunsaturated Fat: 9.92g
Protein: 163.35g

Cholesterol: 432.59g
Sodium: 5,856.54g
Calcium: 531.14g
Magnesium: 438.14g
Potassium: 5,211.94g
Iron: 15.81g
Zink: 11.10g
Phosphorus: 1,589.79

Vit A: 226.20
Vit B1: 1.76
Vit B2: 1.46
Vit B3: 57.48
Vit B6: 4.30
Vit B12: 1.62
Vit D: 0.00
Vit E: 0.00
Vit K1: 277.33


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be nuts about plugins, because they are awesome.

Author: Epicurious
Tags: Wild Food Box

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