Kick-A-Cold Chicken Soup

Renée **II**


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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Whoever has a cold or flu
Stove Top


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


1Heat 'Not Yo Mama's' stock in a large pot over medium heat.

Not Yo Mama’s Chicken Stock
2Meanwhile, 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.

3Divide 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.

4Do 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.

About Kick-A-Cold Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern