I’m loving these chillier nights that allow me to curl up by the fire with a blanket and my fuzzy socks without sweating (which is usually the case here in Austin – but I do love a good fire, weather appropriate or not.)
This soup is a healthy twist on the classic chicken noodle – and the fact that it’s packed with protein and gluten-free makes it comfort food you can feel sooo good about.
Fire up the big soup pot and queue up your netflix; things are about to get reallll cozy.
The stock for this soup is ridiculously yummy and slurp-worthy. Plus, it’s packed with nutrients from super veggies like mushrooms, okra, and butternut squash. You could leave out the chicken drumstick and make this a delicious veg soup too, if you want – but you might want to add some beans to the mix, since the protein makes it a stick-to-your ribs meal that’s filling enough for dinner on it’s own. Don’t you love a one-pot meal? Bring on all the Thai flavors; that punch of chili and lime and cilantro is seriously addictive.
Big thanks to Seamus Mullen for inspiring me with a similar soup in his fantastic cookbook Real Food Heals; this recipe is very reminiscent of the chicken / okra / mushroom combo in that one. Scroll on for the recipe card…
- 1 tablespoon olive oil
- 6 chicken drumsticks
- kosher salt and freshly ground black pepper
- 2 cups of peeled, chopped butternut squash
- 1 onion, chopped
- 3 baby bok choy (or 1 regular bok choy), chopped
- 3 garlic cloves, chopped
- 1 3-inch piece fresh ginger, peeled and sliced
- 2 cups okra, sliced and caps discarded (this is optional, omit if okra isn't in season!)
- 2 cups mushrooms (any type), sliced
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- juice of 1 lime (+ more lime wedges for serving)
- 1 quart chicken broth
- 1/2 bunch chopped cilantro
- thinly-sliced red chile pepper or jalapeno (optional)
- Warm the olive oil in a large pot over medium-high, then season the drumsticks with salt and pepper and brown on all sides in the oil, about 5 minutes. Add the chopped squash and cook for 5 more minutes, stirring occasionally.
- Add the onion and stir together for a couple minutes until just starting to soften, then add the bok choy, garlic, ginger, okra, and mushrooms. Stir everything together.
- Add the fish sauce, soy sauce, lime juice, and chicken broth, and bring to a simmer. Let simmer until the okra and mushrooms are cooked through (about 8 minutes), then serve topped with chopped cilantro and lime. Eat!
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You mention “that punch of chili” yet there is NO chili in the recipe. What type and how much chili can be added to the above recipe?
Good catch Gerald – just added to the recipe. I typically garnish the soup with thinly sliced red chile pepper for a little heat, as shown in the photos. Hope you enjoy!
Where can I get that pot?
Hi T! It’s Staub – should be available from lots of online retailers. It’s SO good!
I plan on cooking this tomorrow night! It sounds like the perfect recipe after a cold.
I have a dear friend that is celiac. It was a surprise to me that soy sauce is not all gluten free. I’m not sure about all fish sauce, but I listened to a podcast that chose Red Boat Extra Virgin Fish Sauce 40N as their favorite. I did look it up and it’s gluten free.
Thanks Patricia, that’s great to know!
This may sound silly, But are the drumsticks raw? How long do they take to cook?
I had the same question!
This is completely unrelated to the recipe you posted (although it does look delicious). I would love to see photos of the front of your island. We never get to see that side!