FBD

Gingery Chicken and Spinach Soup

A quick and flavorful chicken noodle soup with fresh ginger, spinach, and sesame oil, finished with bright lemon juice.

AsianChickenIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 1 onion, finely chopped
  • 0.5 inch piece fresh ginger, minced (or 3/4 tsp ground)
  • 1 tbsp Oriental sesame oil
  • 6 cup chicken broth or water
  • 1 package 10-oz frozen chopped spinach
  • 1 lb boneless skinless chicken breast, shredded
  • 0.5 bunch scallions or fresh coriander, chopped
  • 2 cup egg noodles or orzo
  • 3 tbsp lemon juice
  • 1 tsp salt and pepper to taste
  • 1 tbsp toasted sesame seeds, for garnish

Instructions

  1. 1

    Heat sesame oil in soup pot over medium heat. Add onion and ginger; increase heat to high and sauté briefly to release aroma.

  2. 2

    Add broth and frozen spinach. Cover and bring to a boil. Reduce heat and simmer until spinach is thawed, about 10 minutes.

  3. 3

    Cut chicken into thin shreds or 3/4-inch chunks. Slice scallions.

  4. 4

    When spinach has thawed, stir the soup, then add chicken and noodles. Cover and simmer until noodles and chicken are cooked, about 5 minutes.

  5. 5

    Add scallions (or coriander) and lemon juice. Season with salt and pepper. Serve immediately, passing toasted sesame seeds for sprinkling over each portion.

Tags

soupchickenasianspinachnoodlesgingersesameamerican