Gingery Chicken & Spinach Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Onion,
Breast halves,
1/2 Inch: ginger root,
1/2 bunch: Green onion,
1 tbsp: Sesame oil,
2 cup: Vermicelli,
6 cup: Chicken broth,
4 tbsp: Lemon juice,
10 ounce: Chopped spinach,
Salt and pepper,
1 lbs: Boneless skinless chicken,
Sesame seeds, optional
Directions:
Finely chop the onion. Peel and mince the ginger. Heat the oil in a
soup pot over medium heat. Add the onion and ginger, increase the
heat to high, and saute for a few seconds to release their aroma.
Add the broth and spinach. Cover the pot and bring the liquid to a
boil. Reduce the heat and simmer until the spinach is thawed, about
10 minutes. Meanwhile cut the chicken into thin shreds or 3/4"
chunks. Slice the green onions. When the spinach has thawed, stir
the soup, then add the chicken and noodles. Cover and simmer
until the noodles and chicken are cooked, about 5 minutes. Add the
green onions and the lemon juice. Season to taste with salt and
pepper. Serve immediately, passing the sesame seeds for sprinkling
over each portion.
Recipe By : Monday to Friday Recipes
From: Meg Antczak Date: 11-13-95 (21:44)
(159) Fido: Cooking
Source from luhu.jp
soup pot over medium heat. Add the onion and ginger, increase the
heat to high, and saute for a few seconds to release their aroma.
Add the broth and spinach. Cover the pot and bring the liquid to a
boil. Reduce the heat and simmer until the spinach is thawed, about
10 minutes. Meanwhile cut the chicken into thin shreds or 3/4"
chunks. Slice the green onions. When the spinach has thawed, stir
the soup, then add the chicken and noodles. Cover and simmer
until the noodles and chicken are cooked, about 5 minutes. Add the
green onions and the lemon juice. Season to taste with salt and
pepper. Serve immediately, passing the sesame seeds for sprinkling
over each portion.
Recipe By : Monday to Friday Recipes
From: Meg Antczak Date: 11-13-95 (21:44)
(159) Fido: Cooking
Source from luhu.jp