Chicken and Spinach Soup

Chinese Chicken Soup
Alex Ortega / EyeEm / Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 3 to 4 servings
Ratings (10)

A very nutritious, Chinese chicken soup recipe made with fresh spinach leaves. This style of soup is especially popular in Eastern Chinese Cuisine

What You'll Need

  • 1 6-ounce skinless, boneless, chicken breast
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3/4 teaspoon sugar
  • 1 teaspoon sesame oil, or as needed
  • 1/2 pound fresh spinach leaves
  • 4 cups chicken stock, or 4 cups storebought chicken broth mixed with 1 cup water
  • 1 Slice ginger
  • 1 tablespoon soy sauce
  • Salt and/or pepper, to taste

How to Make It

  1. Wash the chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick. In a medium bowl, add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the chicken for 20 minutes.
  2. While the chicken is marinating, prepare the spinach leaves. Wash the spinach leaves and cut off the stems. Blanch the leaves in a large pot of boiling water for 1 - 2 minutes, or until the leaves turn a bright green. Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly.
  1. Bring the chicken stock or chicken broth and water to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar.
  2. Add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through. Add the ginger and spinach leaves and bring back to a boil. Stir in the soy sauce. Taste and adjust the seasoning if desired. Serve hot.
Nutritional Guidelines (per serving)
Calories 164
Total Fat 7 g
Saturated Fat 2 g
Unsaturated Fat 3 g
Cholesterol 36 mg
Sodium 1,107 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Protein 17 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)