Best Feel Good Chicken Soup Recipes

Spicy Feel-Good Chicken Soup image

Provided by Camille Becerra

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Feel-Good Chicken Soup image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 7

2 liters Asian-Style Poached Chicken stock
1 tablespoon finely shredded ginger
2 tablespoons soy sauce
1 bunch gai lan (Chinese broccoli) (300g), trimmed
1 quantity shredded Asian-Style Poached Chicken (see basic recipe), heated through
3 green onions (scallions), sliced
2 long green chiles, thinly sliced

Steps:

Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.