kick-a-cold chicken soup

Name: Kick-A-Cold Chicken Soup
Cuisine: Southern
Ingredients: - 3 qts. not yo mama’s chicken stock*; - 1 (2 lb.) kabocha squash; - 4 cups thin wedges bok choy (napa cabbage); - 4 cups cooked chicken (saved from making not yo mama’s chicken stock); - kosher salt, freshly ground pepper; - 1 jalapeño, thinly sliced; - 1 (2”) piece ginger, peeled, finely grated; - 3 limes, cut into wedges; - * https://www.justapinch.com/recipes/soup/chicken-soup/not-yo-mama-s-chicken-stock.html

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

Growing up every time one of us would come down with a cold or flu, Grandma would show up with this soup. She swore by it's healing powers.

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yield serving(s)

method Stove Top

Ingredients For kick-a-cold chicken soup

3 qts. not yo mama’s chicken stock*
1 (2 lb.) kabocha squash
4 cups thin wedges bok choy (napa cabbage)
4 cups cooked chicken (saved from making not yo mama’s chicken stock)
kosher salt, freshly ground pepper
1 jalapeño, thinly sliced
1 (2”) piece ginger, peeled, finely grated
3 limes, cut into wedges
* https://www.justapinch.com/recipes/soup/chicken-soup/not-yo-mama-s-chicken-stock.html

How To Make kick-a-cold chicken soup

1
Heat 'Not Yo Mama's' stock in a large pot over medium heat.  https://www.justapinch.com/recipes/soup/chicken-soup/not-yo-mama-s-chicken-stock.html

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
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill. Can be frozen in individual servings – enough to see you through an entire season of colds and flu.
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