I made this last week; the spinach chicken soup- a perfect low-carb solution. It’s also very healthy.Serves two.
Ingredients:
3 Chicken breasts
1 Packet Spinach
4 cups of chicken broth.
2 tablespoons of soy sauce.
2 sprigs of spring onions. (chopped fine)
Pepper to taste
Preparation Instructions: Boil the chicken breasts in 4-5 cups of water for about fifteen minutes. Once tender, shred the chicken and keep aside. Let the stock continue to simmer on a slow flame. Now remove the spinach stems and blanch the leaves for a few minutes in boiling water. Keep Aside and pour cold water over the leaves.
Add the leaves to the simmering chicken stock. Let them boil together for a few minutes. Then add the soy sauce and the shredded chicken. Finally, sprinkle pepper and throw in the spring onions, they lend a perfect crunchiness to the soup.
Serve hot.
