Spinach Chicken Soup: Recipes

Spinach Chicken Soup is a simple but very healthy and light meal. For its preparation, you can use both fresh and frozen spinach, but the first is certainly preferable. This soup is prepared with potatoes, noodles, eggs, other vegetables and herbs. What options are possible, later in the article.

Spinach and Egg Chicken Soup

Traditionally, this soup is prepared with the addition of eggs.

Required Products:

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

Making classic spinach chicken soup:

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

Ready soup can be poured on plates.

Creamy soup

The chicken soup with spinach prepared according to this recipe is very hearty and tender thanks to cream.

Required Products:

• chicken carcass (1.5 kg weight);
• 1.5 liters of chicken broth;
• 150 g of bacon;
• one onion;
• four pieces of potatoes;
• 1 tsp provencal herbs;
• pepper;
• three cloves of garlic;
• 150 g fresh spinach;
• 200 ml of 20% cream;
• salt to taste.

Cooking chicken soup with spinach and cream:

1. Wash, dry, cut the chicken carcass. Put the bones in the pan, breast in one dish, legs in another. Cook the bone broth.
2. Cut the potatoes into cubes, bacon slices, onion into cubes, meat in small pieces.
3. Cut spinach leaves (without stems and chords).
4. In a saucepan where the soup will be cooked, pour in vegetable oil and heat it over medium heat.
5. In turn add the bacon and onions, mix and cook for 4 minutes, stirring constantly.
6. Put Provencal herbs, then boiled meat from chicken legs, mix and fry for three minutes.
7. Add potatoes and mix.
8. Then pour in the broth, salt, cook for 15 minutes. after boiling, without covering.
9. Put the meat from the breast and cook for another 15 minutes, then add the spinach.
10. Mix thoroughly and pour in the cream, mix again, bring to a boil.

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

In Italian

This soup is prepared with spinach in chicken stock. To cook it, you will need the following products:

• 400 g spinach;
• four stalks of celery;
• fresh cilantro;
• one onion;
• two carrots;
• 2 liters of chicken stock;
• 400 g of minced chicken;
• 50 g butter;
• three table. tablespoons of milk;
• olive oil;
• White wine;
• egg;
• 60 g of grated cheese;
• ground pepper black;
• parsley;
• salt.

Cooking Soup:

1. Mix the minced chicken, milk and egg in a bowl, add salt, pepper, grated cheese and mix again. Roll balls from the resulting mass and bake in the oven at 180 degrees for half 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 the wine, hold on the fire for another three minutes. After this, pour the broth, cook until boiling, then lower the chicken balls.
3. Remove the pan from the stove, allow to cool, put spinach and other greens.

With string beans

Chicken soup with spinach and green beans will not go unnoticed due to the harmonious taste.

Required Products:

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

Cooking:

1. Cook the chicken stock.
2. Chop the chicken breast and carrots into thin slices. Wash the green beans, cut off the ends, cut the long pods into two parts. Coriander crushed in a mortar.
3. Preheat the stewpan over a fire, pour in sunflower oil, fry the chicken with carrots until golden brown (about five minutes). Add green beans and cook for another seven minutes.
4. Pour hot chicken stock into the stewpan, pour coriander and continue cooking for ten minutes on low heat. Three minutes before being ready, put chopped garlic and spinach leaves.
5. It remains only to salt, add freshly ground black pepper, pour in the sesame oil and remove from the stove.

With noodles and tomatoes

Essential Ingredients:

• chicken (1 kg);
• two stalks of celery;
• one onion;
• three carrots;
• four tomatoes;
• 400 g spinach;
• 400 g egg noodles;
• 70 g of parmesan;
• ground pepper;
• a bunch of greenery;
• salt.

Cooking:

1. Wash the chicken, put in a pan, pour in cold water, send to the stove to cook. When it boils, drain the broth, rinse the chicken, add cold water again, cook for another two hours, then salt.
2. Cut the carrots into bars.
3. Peel the tomatoes, lowering them before this in boiling water for a few seconds, then in ice. To cut in cubes.
4. Send tomatoes and carrots to the broth, cook for 15 minutes.
5. Remove the fibrous rigid chord from the spinach leaves, roll them up with a roll and cut into strips of the desired width.
6. Put chopped spinach in the soup, then the noodles, cook to the al dente state of the noodles.
7. Chop fresh herbs, grate parmesan and pour into soup.

For those who like pungency, it is suggested to add a little chili pepper.