Chicken and Spinach Soup is one of my go-to recipes when I want something quick but satisfying. I learned this recipe during a cold winter when I was craving something warm and healthy. The thin chicken strips cook quickly, while the spinach adds beautiful color and nutrients. The touch of sesame oil and ginger gives it a wonderful Asian twist that makes this soup special.
About the Recipe
This soup strikes the perfect balance between healthy and tasty. The chicken stays tender thanks to a quick marinade, while the spinach keeps its bright color and fresh taste. I love how the ginger and soy sauce create a flavorful broth without making it too heavy. It’s a great way to get more greens into your diet while enjoying a warm, satisfying meal.
Why You’ll Love This Recipe
You’ll love how quick and simple this soup is to make. The ingredients are easy to find at any grocery store, and the steps are straightforward. The marinade keeps the chicken juicy and flavorful, while the blanched spinach adds a fresh pop of color. It’s light enough for lunch but filling enough for dinner. Plus, it’s a great recipe for meal prep – the flavors get even better the next day.
Chicken and Spinach Soup
Cooking Tips
– Slice the chicken against the grain for the most tender results
– Don’t skip the marinating step – it makes a big difference
– Blanch the spinach quickly to keep it bright green
– Use fresh ginger rather than powdered for the best flavor
– Keep an eye on the chicken – it cooks fast when cut thin
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. Serve with steamed rice or noodles if you want a more filling meal.
Similar Recipes
- Asian Chicken Noodle Soup
- Ginger Miso Soup with Vegetables
- Clear Chinese Broth with Dumplings
Nutrient Benefits
This soup packs plenty of protein from the chicken breast and iron from the spinach. Ginger offers anti-inflammatory properties, while the broth provides hydration and minerals. It’s relatively low in calories but high in nutrients, making it a healthy choice for any meal.
Chicken and Spinach Soup
Ingredients
- 170 gms Skinless (Boneless Chicken Breast)
- 1 tbsp Chinese Rice Wine or Dry Sherry
- 3/4 tsp Sugar
- 1 tsp Sesame Oil
- 250 gms Fresh Spinach Leaves
- 4 Cups Chicken Stosk or 4 cups Chicken Broth (readymade mixed with 1 cup water) readymade mixed with 1 cup water
- 1 tbsp Ginger (sliced)
- 1 tbsp Soy Sauce
- Salt and Pepper (to taste)
Instructions
- Wash the chicken breast, pat dry, and cut into thin strips around 2 inches long and 1/8 inch thick.
- In a medium bowl, add the rice wine, 1/2 tsp sugar and a few drops of sesame oil to chicken pieces and marinate the chicken for 20 minutes.
- Cut off the stems from the spinach leaves and blanch in a large pot of boiling water for 1-2 minutes or until the leaves turn bright green.
- Dip the blanched leaves briefly in cold water first to stop the cooking process and then drain thoroughly.
- Bring the chicken stock or chicken broth and water to a boil. Stir in the soy sauce and remaining 1/4 tsp sugar.
- Add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through.
- Add the ginger and spinach leaves and bring back to a boil. Stir in the soy sauce.
- Serve hot.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it well first. Fresh spinach gives better texture and color, but frozen works in a pinch. Just add it near the end of cooking time.
How do I know when the chicken is done?
The thin strips should turn white throughout with no pink spots, usually taking 3-4 minutes in the simmering broth. Cut into a piece to check if you’re unsure.
Can I make this soup ahead of time?
Yes. The flavors actually improve overnight. Just reheat gently and add a splash of water if needed, as the noodles might absorb some broth.
