Ginger Chicken and Spinach Soup
Ingredients
- 2½ lb bone-in, skin-on chicken breasts
- 1 (4-inch) piece ginger, peeled and sliced
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- ½ onion, chopped
- ½ cup fresh cilantro leaves
- 2 cloves garlic, halved
- 1 Tbsp black peppercorns
- 1 bay leaf
- 2 tsp kosher salt
- 12 cups water
- 1 (10-oz) pkg spinach
- 1 (8-oz) pkg baby portobello mushrooms, thinly sliced
- 1 Tbsp fresh lime juice
Instructions
- Combine chicken, ginger, carrots, celery, onion, cilantro, garlic, peppercorns, bay leaf and salt in a large stock pot.
- Add water; bring to a boil, reduce heat, and simmer 25 minutes or until chicken is done.
- Remove chicken; let stand until cool enough to handle. Shred chicken, discarding skin and bones.
- Strain broth, discarding solids. Return broth to pot.
- Return to a boil over medium-high heat.
- Stir in spinach, mushrooms and chicken; simmer 5 minutes.
- Stir in lime juice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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