LOCATION: Recipes >> Soups >> Chicken Spinach
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Chicken Spinach
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CHICKEN AND SPINACH SOUP
1 onion
1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp sesame oil
6 cups chicken broth or water
1 pkg (10 oz) frozen chopped spinach
1 lb boneless, skinless chicken or turkey breast
1/2 bunch scallions or 1 small bunch coriander
2 cups vermicelli, fine egg noodles, orzo or pastina
3-4 tblsp lemon juice
salt & pepper to taste
toasted sesame seeds
garlic, optional
Finely chop the onion. Peel and mince ginger.
Heat sesame oil in soup pot over medium heat. Add onion and ginger,
increase heat to high and saute for a few seconds to relase aroma.
Add the broth and frozen spinach. Cover the pot and bring the
liquid to a boil. Reduce the heat and simmer until spinach is
thawed (10 minutes).
Meanwhile, cut the chicken into chunks. Slice the scallions,
including about four inches of the green tops (or rinse, stem and
mince coriander).
When the spinach has thawed, stir the soup, then add the chicken
and noodles. Cover and simmer until the noodles and chicken are
cooked (~5 minutes). Add the scallions and the lemon juice. Season
to taste with salt and pepper.
Serve immediately, passing the sesame seeds for sprinkling over
each portion.
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