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Chicken and Spinach Soup

This Chicken and Spinach Soup makes a wonderful weeknight meal. The addition of spinach in this healthy soup adds great nutrients such as calcium and iron. You can also use leftover turkey in this recipe.

  • 1 onion
  • 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
  • 1 tablespoon sesame oil
  • 6 cups chicken broth or water
  • 10 ounces frozen chopped spinach
  • 1 pound boneless, skinless chicken or turkey breast
  • 1/2 scallions bunch or 1 small bunch coriander
  • 2 cups vermicelli, fine egg noodles, orzo or pastina
  • 4 tablespoons lemon juice
  • salt & pepper to taste
  • toasted sesame seeds
  • garlic, optional
  1. Finely chop the onion. Peel and mince ginger. Heat sesame oil in soup pot over medium heat.
  2. Add onion and ginger, increase heat to high and saute for a few seconds to release aroma. Add the broth and frozen spinach.
  3. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (10 minutes).
  4. Meanwhile, cut the chicken into chunks. Slice the scallions, including about four inches of the green tops (or rinse, stem and mince coriander).
  5. 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).
  6. 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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