Chicken and Spinach Soup

Southern.Crockpot's picture

Nov. 30, 2011


Fresh spinach 6 Ounce (175 Grams)
Chicken breasts 6 Ounce (175 Grams)
Chicken stock 2 Pint (1 Liter)
Light soy sauce 2 Tablespoon
Sugar 2 Teaspoon
Spring onions 2 Tablespoon , finely chopped



1. Wash the spinach and then remove the stems of the leaves.

2. In a pot of water, tip in the hot water and then blanch the leaves till they are just wilted. Remove the leaves and then freshen the leaves in cold water.


3. Shred the chicken into thin slices that are about 2inches (5cm) long.

4. Prepare a pot of hot water and then place the chicken shreds in it. Blanch the chicken slices for 2 minutes and then drain it. .

5. Just before serving, simmer the stock and season it with the soy sauce and sugar.

6. Add the blanched spinach and chicken slices to the stock and then add the spring onions.


7. Serve immediately

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 160Calories from Fat 32

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 983 mg40.96%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet