My ideal sick day soup is one that requires minimal cooking but feels extremely comforting and healthy. Even when I’m in bad weather, I don’t want to compromise on the silliness. this crack is on chicken noodle soup You just have to boil a pot of broth… and that’s it. Slowly simmering a chicken breast in the broth keeps it tender and moist, as the kabocha squash and ditalini pasta release enough starch while cooking (in the same pot!) to make the soup velvety. I like kabocha because it simmers to a delightful buttery texture, but acorn and delicata will work too. (You can also choose to peel off the skin and keep the kabocha skin intact; just give it a good scrub if you go this route.) To make sure you’re getting your greens, Add kale and a big scoop of miso For savory taste (we prefer red color here for its better taste). Finish with an optional drizzle of chili oil, and you have a soup that’s delicious both in sickness and in health.
Although I am a lifelong devotee of Lao Gan Ma Chili Crisps (see) Here And Here), this recipe is one where I keep it on the shelf. Instead of more textured chili crisps or crisps, use a simple chili oil, such as This one Lee Kum Kee Se, pairs best with the sweet flavor of this soup.
