Chicken Spinach Soup: Cooking Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken soup with spinach is a simple but very he althy and light dish. You can use both fresh and frozen spinach to make it, but the former is definitely preferable. This soup is prepared with potatoes, noodles, eggs, other vegetables and herbs. What options are possible, further in the article.

Chicken soup with spinach and egg

Traditionally, this soup is prepared with an egg.

Required products:

• 2 liters of water;
• three chicken wings (or other parts of the carcass);
• 2 table. l. rast. oil;
• a bunch of spinach;
• four potatoes;
• one stalk leek;
• one egg;
• greens;
• one carrot;
• s alt.

Cooking Classic Spinach Chicken Soup:

1. Put the wings in a saucepan, pour cold water, put on maximum heat.
2. Cut vegetables: potatoes into small sticks, leek into small pieces. Grate carrots.
3. Fry leeks and carrots untilsoftness in vegetable oil over low heat.
4. When the broth boils, remove the scale and reduce the heat.
5. Fresh spinach cut into strips.
6. Put potatoes in chicken broth, fry. When the potatoes begin to boil, add s alt.
7. Put the spinach in the pan where the carrots and leeks were fried. Pour in a few tablespoons of chicken broth and simmer until greens darken. This must be done so that the spinach does not taste bitter.
8. When the potatoes are ready, put the spinach into the soup.
9. Beat the egg with a pinch of s alt and pour into the broth in a thin stream, stirring with a fork.

Ready-made soup can be poured into bowls.

Creamy Soup

Chicken spinach soup prepared according to this recipe is very hearty and tender thanks to cream.

Required products:

• chicken carcass (1.5 kg weight);
• 1.5L chicken broth;
• 150g bacon;
• one bulb;
• four potatoes;
• 1 tsp Provence herbs;
• pepper;
• three cloves of garlic;
• 150g fresh spinach;
• 200 ml 20% cream;
• s alt to taste.

Cooking chicken soup with spinach and cream:

1. Wash the chicken carcass, dry it, cut the meat. Put the bones in a saucepan, the breast in one dish, the legs in another. Boil bone broth.
2. Cut potatoes into cubes, bacon into slices, onion into cubes, meat into small pieces.
3. Spinach leaves (without stems and chords)chop.
4. In the pot where the soup will be prepared, pour vegetable oil and heat it over medium heat.
5. Add bacon and onion in turn, mix and cook 4 minutes, stirring constantly.
6. Put the herbs de Provence, then the boiled chicken legs, stir and fry for three minutes.
7. Add potatoes and stir.
8. Then pour in the broth, s alt, cook for 15 minutes. after boiling, without covering with a lid.
9. Add breast meat and cook for 15 more minutes, then add spinach.
10. Stir thoroughly and pour in the cream, mix again, bring to a boil.

Remove the finished dish from the heat, cover with a lid and let it brew for several hours.

Italian style

Cooking this soup with spinach in chicken broth. To prepare it, you will need the following products:

• 400g spinach;
• four stalks of celery;
• fresh cilantro;
• one bulb;
• two carrots;
• 2 liters of chicken broth;
• 400g minced chicken;
• 50g butter;
• three table. spoons of milk;
• olive oil;
• white wine;
• egg;
• 60g grated cheese;
• ground black pepper;
• parsley;
• s alt.

Cooking soup:

1. Mix minced chicken, milk and egg in a bowl, s alt, add pepper, grated cheese and mix again. Roll balls from the resulting mass and bake in the oven at 180 degrees forhalf an hour.
2. Dice the same size carrots, onions, celery. Fry the vegetables in butter and olive oil in a saucepan where the soup will be prepared, pour in the wine, hold on the fire for another three minutes. After that, pour in the broth, cook until boiling, then lower the chicken balls.
3. Remove the pot from the stove, let cool, put in the spinach and other greens.

With green beans

Chicken soup with spinach and green beans will not go unnoticed thanks to its harmonious taste.

Required products:

• three chicken breasts;
• two carrots;
• 250g green beans;
• 1.5L chicken broth;
• 50g spinach leaves;
• pepper;
• four cloves of garlic;
• teaspoon of coriander seeds;
• 2 table. spoons of sesame oil;
• s alt;
• four tablespoons of sunflower oil.

Cooking:

1. Cook chicken broth.
2. Cut the chicken breast and carrots into thin slices. Wash the green beans, cut off the ends, cut the long pods into two parts. Crush the coriander in a mortar.
3. Heat a saucepan over a fire, pour sunflower oil into it, fry the chicken with carrots until golden brown (about five minutes). Add green beans and cook for another seven minutes.
4. Pour hot chicken broth into a saucepan, add coriander and continue to cook for ten minutes over low heat. Three minutes before the readiness, put the chopped garlic andspinach leaves.
5. It remains only to s alt, add freshly ground black pepper, pour in sesame oil and remove from the stove.

With noodles and tomatoes

Required ingredients:

• chicken (1 kg);
• two stalks of celery;
• one bulb;
• three carrots;
• four tomatoes;
• 400g spinach;
• 400g egg noodles;
• 70g Parmesan;
• ground pepper;
• bunch of greenery;
• s alt.

Cooking:

1. Wash the chicken, put it in a saucepan, pour in cold water, put it on the stove to cook. When it boils, drain the broth, rinse the chicken, pour cold water over it again, cook for another two hours, then s alt.
2. Cut carrots into strips.
3. Peel the tomatoes from the skin, dropping them before that in boiling water for a few seconds, then in ice water. Cut into cubes.
4. Send tomatoes and carrots to the broth, cook for 15 minutes.
5. Remove the tough fibrous chord from the spinach leaves, roll them up and cut into strips of the desired width.
6. Put chopped spinach into soup, then noodles, cook noodles al dente.
7. Chop fresh herbs, grate Parmesan and pour into soup.

For those who like it spicy, a little chilli is suggested.