Spinach Soup
Spinach Soup with Shredded Chicken is a nutritious and delicious dish, combining the health benefits of spinach and lean protein from chicken. Spinach is rich in vitamins A, C, and K, as well as iron and antioxidants, while chicken provides essential amino acids. This light and creamy soup is perfect for a healthy meal or a warming appetizer.
Nutrition Facts
Per serving
Energy
145 kcal
Protein
11 g
Carbs
5 g
Fat
9 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
Pepper, black
0.5 tsp (2.5g)
Plain Water
2 medium cup (500g)
Ginger, fresh
1 tsp grated (2g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Spinach
200 gms (200g)
Country hen, leg, with skin
100 gms (100g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Pressure cook chicken with bone: Combine chicken and water in a pressure cooker. Cook for 2 whistles.
Switch off the flame and allow the pressure to release naturally.
Strain the water to separate the liquid (chicken broth) from the cooked chicken.
Shred the cooked chicken using a fork or your hands. Set aside.
Wash and chop spinach.
Cooking Steps
Heat oil in a pan over medium heat.
Add minced garlic grated ginger and chopped onion. Lightly sauté until fragrant and softened, about 2 minutes.
Add chopped spinach leaves and sauté until they wilt (approximately 3 minutes).
Pour prepared chicken broth into the pan. Simmer for 5–7 minutes.
Remove from heat and blend the mixture to a smooth consistency using a hand blender or traditional blender.
Return the blended soup to the pan and add shredded chicken. Mix well.
Simmer for 2–3 minutes. Adjust seasoning with black pepper to taste.
Serve warm.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.