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Spicy Chicken Soup


Chicken stock

1 (2-pound) butternut squash

4 cups mixed cabbages (such as bok choy, Napa, and savoy), sliced in wedges

4 cups cooked chicken

Celtic Sea salt

Freshly ground pepper

1 jalapeño, thinly sliced and seeded if desired

Basil leaves

Cilantro leaves

1/8 tsp Chili oil or 1/8 tsp cayenne pepper, or to taste

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

3 limes, cut into wedges



1. Heat chicken stock in a large pot over medium heat.

2. Cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces.

3. Add squash to stock and simmer until tender.

4. Add cabbage and cooked chicken. Cook until warmed through. Season with salt and pepper.

5. Divide soup among 4 bowls, top with jalapeño, basil, and cilantro. Drizzle with chili oil and finish with a pinch of ginger,

6. Serve with lime wedges. Enjoy!

Serves 4

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