My ideal sick day soup is one that involves minimal cooking but feels immensely cozy and wholesome. Even when I’m under the weather, I don’t want to settle for bland. This riff on chicken noodle soup requires you to bring a pot of broth to a boil…and that’s about it. Gently poaching a single chicken breast in the broth keeps it tender and moist, as kabocha squash and ditalini pasta release just enough starch while they cook (in the same pot!) to give the soup velvety body. I like kabocha because it simmers to a delightfully buttery texture, but acorn and delicata would work too. (You can also opt to skip the peeler and keep the skin of the kabocha on; just give it a good scrub if you go this route.) Add kale to make sure you’re getting your greens and a big scoop of miso for savory flavor (we like red here for its richer taste). Finish with an optional drizzle of chili oil, and you have a soup that’s delicious in sickness and in health.
Though I am a lifelong devotee to Lao Gan Ma chili crisp (see here and here), this recipe is one place where I keep it on the shelf. In lieu of a more textural chili crisp or crunch, a plain chili oil, like this one from Lee Kum Kee, pairs best with the mellow flavors of this soup.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Bring 4 cups low-sodium chicken broth and 4 cups water to a rolling boil in a medium Dutch oven or other heavy pot. Add 1 medium skinless, boneless chicken breast (about 8 oz.), cover, and remove pot from heat. Let chicken sit until cooked through, about 15 minutes, then transfer to a plate. Shred with 2 forks; set aside.
Step 2
Return broth back to a boil over medium-high heat. Add ½ medium kabocha squash, peeled, seeds removed, cut into ½"-thick wedges, and cook until starting to become tender, about 5 minutes. Add 6 oz. ditalini or other small pasta and cook, stirring occasionally with a wooden spoon to keep pasta from sticking to bottom of pot, until very al dente, 6–8 minutes.
Step 3
Reduce heat to medium-low. Add 1 small bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, and 3 Tbsp. red miso; season with freshly ground pepper. Cook, stirring often to dissolve miso and break up some of the squash, until kale is wilted, about 3 minutes. Taste soup and season with kosher salt if needed (the miso may provide enough salinity, depending on the brand). Stir in reserved shredded chicken and cook just until warmed through.
Step 4
Ladle soup into bowls and drizzle with chili oil if desired; season with more pepper.
