My ideal sick day soup is one that involves minimal cooking but feels incredibly comforting and healthy. Even when I’m under the weather, I don’t want to settle for softness. On this riff Chicken Noodle Soup You just need to boil the pot of broth… and that’s it. Gently tossing a chicken breast in the broth keeps it tender and moist, as the kabocha squash and datellini pasta release starch as they cook (in the same pot!) to give the soup a velvety body. I like kabocha because it boils down to a pleasant buttery texture, but acorn and delecta will work too. (You can also choose to leave the peel on and keep the skin on the kaboche; if you go that route, just give it a good scrub.) Add the bananas to make sure you’re getting the greens. There are more A large copper scoop For a delicious taste (we like the red color here for its more flavor). Finish with an optional drizzle of chili oil, and you have a soup that’s delicious in sickness and in health.
Although I am a lifelong devotee of Lao Gan Ma Mirchi (see Here And Here), this recipe is one place I keep it on the shelf. Instead of a more textured chili crisp or crunch, a simple chili oil, e.g This one from Lee Kum Kee, pairs perfectly with the mellow flavors of this soup.
Read more: A healthy chicken noodle soup for sick days