Gingery chicken & spinach soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| ½ | Inch ginger root | |
| 1 | tablespoon | Sesame oil |
| 6 | cups | Chicken broth |
| 10 | ounces | Chopped spinach |
| 1 | pounds | Boneless skinless chicken |
| Breast halves | ||
| ½ | bunch | Green onion |
| 2 | cups | Vermicelli |
| 4 | tablespoons | Lemon juice |
| Salt and pepper | ||
| Sesame seeds -- optional | ||
Directions
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