SPINACH CHICKEN SOUP
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
- When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
- Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.
VELVET CHICKEN AND SPINACH SOUP
This velvet chicken and spinach soup is a warming Cantonese-style dish. A light, fluffy chicken mixture is cooked in stock and fresh spinach is stirred in. Mushrooms add just the right amount of umami flavor.
Provided by Michelle Tam and Henry Fong
Categories Appetizers
Time 1h
Number Of Ingredients 16
Steps:
- In a food processor, pulse the chicken until finely chopped.
- Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
- Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
- Toss in the ginger and garlic and cook until fragrant, about 1 minute.
- Pour in the broth. Increase the heat to high to bring the soup to a boil.
- Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
- Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
- Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
- Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 326 kcal, Carbohydrate 19 g, Protein 49 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1319 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 6 g
CHICKEN & SPINACH SOUP (PALEO)
Make and share this Chicken & Spinach Soup (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories Chicken Breast
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In large stock pot, brown the chicken in half the coconut oil. Set aside.
- Cook the chopped onion and zucchini with the other tbsp of coconut oil. Cook till onions are translucent.
- Add bag of spinach, oregano, thyme, ground red pepper, can of tomatoes. Cook till spinach is softened.
- Add the chicken broth and browned chicken. Add the chopped cauliflower.
- Bring to boil, simmer for 10-15 minute
- Add salt and pepper to taste.
- Sprinkle each serving w/ a little parmesan (optional).
CHICKEN, SWEET POTATO AND SPINACH SOUP
My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.
Provided by tellinglaurel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 6 g, Cholesterol 18.9 mg, Fat 3.6 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 686.7 mg, Sugar 1.5 g
PALEO CHICKEN STEW
I made this recipe up when I started eating paleo. I have now found it to be a staple in our home!
Provided by Tonna Jacobson
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes.
- Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you'd like it.
- Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 20.9 g, Cholesterol 20.8 mg, Fat 2.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 223.6 mg, Sugar 4.6 g
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