Healing Chicken Soup with Ginger and Spinach

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Healing Chicken Soup with Ginger and Spinach

This Healing Chicken Soup is a feel-good homemade chicken soup that is so delicious! The cozy broth is flavoured with healing vegetables, herbs and organic chicken. Truly a perfect winter soup!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Diet: Vegetarian

Servings:

Calories: 582kcal

Author: Rose

Equipment

1 Dutch oven
1 medium sauce pot

Ingredients

2 tbsp extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp freshly grated ginger
2 ribs celery, diced
3 carrots, peeled and sliced
1/2 tsp dried thyme
6-7 cups organic chicken stock or 2 organic chicken bouillon cubes
2 bay leaves
1¼ lb chicken breast, bone-in and skin-on
salt and pepper to taste
3/4 cup pasta, orzo
1/4 tsp sea salt
1 tbsp lemon juice
2 cups organic spinach
¼ cup parsley, roughly chopped
fresh thyme for garnishing

Instructions

Heat olive oil in a Dutch oven or large pot, over medium and sauté onion for about 3 minutes until tender and add garlic and ginger, sauté for about 30 seconds, long enough to release the aroma. Stir in celery and carrots with thyme and cook for another 3-4 minutes until the vegetables start to soften.
Add the chicken stock, bay leaves, 1/2 teaspoon salt and some pepper. Bring soup to a low boil and reduce to heat to simmer for 45 minutes.
Bring a sauce pot to a boil for medium-high heat, add some salt and orzo. Cook until al dente and drain. Set aside.
After 45 minutes, remove chicken breasts from the soup and remove skin and shred the chicken with two forks away from the bones. Add the shredding chicken to the soup, along with the cooked orzo, spinach and parsley. Continue to simmer for 5 minutes. Adjust the seasonings at this time.
Once the vegetables are tender and the shredded chicken is added along with the spinach and parsley, it is time to ladle the soup into soup bowls. If you so desired, add more parsley, fresh thyme to the serving bowls. Serve with crusty bread.

Notes

Store this soup in the refrigerator for up 3 days in an container with a lid. Any leftovers can be store in a freezer for up to 3 months in a ziplock bag or air-tight freezer safe storage container.

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