Prep 20 mins
Cook 10 mins
Who knew that chicken and spinach worked so well together?
- 1 lb roasted boneless skinless chicken breast
- 1⁄2 teaspoon cornstarch
- 8 ounces fresh spinach, stems removed
- 4 cups chicken broth
- 3 slices fresh ginger, thin
- 1 teaspoon salt
- Shred chicken.
- Toss with cornstarch.
- Tear spinach into bite-size pieces.
- Bring broth and ginger to a boil and stir in chicken.
- Stir in spinach and salt, bring to boil, reduce heat, and simmer 2 minutes.
This is a wonderful soup. I added a package of dried cheese tortellini to the soup with an extra cup or so of water to add more to it. Even the DH loved it!
I used homemade stock that was infused with thyme, bay leaf, garlic and onion. We still added salt and curry powder to our bowls as we felt this was missing "something". I added a 7oz. pkg. of tortellini and extra stock like another reviewer... good thing too or my dd wouldn't have eaten anything! She's not generally picky but really didn't care for the flavor of this soup. I on the other hand though it was good with the additions. We averaged her 2 star rating with my 4 stars to come up with 3.
We were too tired to make our baked chicken and steamed spinach dinner one night, so I had to make something FAST with the food in question. I thought 'soup' would be the answer; did a search HERE and came across this recipe. It seemed too simple to be of consequence, but I followed the recipe EXACTLY and what a delight! A very simple, uncomplicated recipe; deliciously sublime. After making this soup many times since then, the only addition we've done is to bump up the fresh ginger slices AND toss in a small jalapeno pepper, cut into circles. This soup is as easy and fast to make as Ramen noodles...only 10 times better!