It’s raining cats and dogs and then some in New York today, and even though it’s still pretty warm out, this weather is perfect for soup. Spicy, spicy soup to be exact. I used a healthy amount of cayenne pepper to season my chicken and used one very large chili pepper, keeping the seeds and the membrane in. If you’re digging a mellower soup, use about half the amount of cayenne and stem and seed the chili.
My office is located in Koreatown in Manhattan, so over the last year that I’ve lived here, I have had my fair share of Asian soups. Ramen, pho etc. are all easy to find and usually a very inexpensive meal out. This recipe was inspired by some of my favorite soups all rolled into one. Broccoli rabe is one of my favorite vegetables, especially in soups and I love the taste and all the health benefits of edamame.
This soup hit the spot perfectly – nice and warm but also very light. Adding the lime juice just at the end really brightens it up and makes it feel summery. What’s even better is that most of the ingredients in this soup are healthy green veggies, so you’ll feel satisfied, not overly full when you’re finished.
Chicken & Broccoli Rabe Soup
- 2 1/2 pounds chicken breast, sliced
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp cayenne pepper
- salt and pepper, to taste
- 1 hot green chili, minced
- 4 cloves garlic, grated
- 1″ piece ginger, grated
- zest of 1 lime
- 40 oz chicken stock
- 1 head broccoli rabe, stems trimmed
- 6 oz edamame, shelled and thawed (if frozen)
- 6 oz bean sprouts
- juice of 1 lime
- sesame oil, for serving
Heat some oil in a large soup pot and add the chicken, cumin, coriander, cayenne, salt and pepper. Stir well to combine the spices evenly and then cook until the chicken is no longer pink. Once the chicken has cooked, remove from the pot and set aside.
Drain any liquid from the soup pot and add another dash of oil. Add in the chili, garlic, ginger, and lime zest. Stir until it is fragrant, roughly 1-2 minutes. Add the chicken stock and bring to a simmer.
Add the broccolini to the simmering broth and let it wilt down. Once it begins to wilt, add the edamame and bean sprouts. Return the chicken to the pot. Continue to simmer for 5 or so minutes, add the lime juice and simmer just another minute. Ladle the soup into bowls and top each serving with just a few drops of sesame oil.