Gingery chicken & spinach soup

Yield: 4 servings

Measure Ingredient
1 \N Onion
½ \N Inch ginger root
1 tablespoon Sesame oil
6 cups Chicken broth
10 ounces Chopped spinach
1 pounds Boneless skinless chicken
\N \N Breast halves
½ bunch Green onion
2 cups Vermicelli
4 tablespoons Lemon juice
\N \N Salt and pepper
\N \N Sesame seeds -- optional

Finely chop the onion. Peel and mince the ginger. Heat the oil in a soup pot over medium heat. Add the onion and ginger, increase the heat to high, and saute for a few seconds to release their aroma.

Add the broth and spinach. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until the spinach is thawed, about 10 minutes. Meanwhile cut the chicken into thin shreds or ¾" chunks. Slice the green onions. When the spinach has thawed, stir the soup, then add the chicken and noodles. Cover and simmer until the noodles and chicken are cooked, about 5 minutes. Add the green onions and the lemon juice. Season to taste with salt and pepper. Serve immediately, passing the sesame seeds for sprinkling over each portion.

Recipe By : Monday to Friday Recipes From: Meg Antczak Date: 11-13-95 (21:44) (159) Fido: Cooking

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