Caitlin Bensel
Active Time
10 Mins
Total Time
20 Mins
Yield
Serves 1 (serving size: about 2 cups)

This soup comes together in a flash, thanks to precooked butternut squash, roasted onions, and the shredded chicken you get from this make-ahead bone broth recipe. Ginger and garlic boost the already flavorful broth and add some depth. Quickly sautéing the ginger and garlic enhances their flavors but overcooking can result in bitterness, so don’t walk away from the pan!

How to Make It

Step 1

Heat a medium saucepan over medium. Add the oil to the pan; swirl to coat. Add the cabbage; cook until tender and golden brown, 3 to 4 minutes, stirring frequently. Add the ginger, garlic, and red pepper; cook until fragrant, about 1 minute, stirring constantly.

Step 2

Add the broth; bring to a boil. Reduce the heat to low. Add the tomato, squash, onion, chicken, and salt. Simmer until heated through, 10 minutes. Top with the cilantro.

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