Chicken soup with spinach
It’s time to make your plates green! This week, I’ve prepared a recipe for a SPRING SOUP that will give you a great dose of energy, but also strengthen your immune system. In addition to chicken as a protein ingredient in the soup, I also added BABY SPINACH, which helps detoxify the blood, strengthen the respiratory system, makes your skin look better, improves digestion and many other body functions. And also, it gives the dish a specific, exotic aroma. Here’s how to make chicken soup with spinach.
Ingredients:
2 tbsp olive oil
1 onion, blended
2 garlic cloves, mashed
2 carrots, peeled and cut to sticks
8 cups water
2 pieces of chicken breast, thinly chopped
a pinch of Himalayan salt
a pinch of black pepper
3 handfuls baby spinach
Instructions:
Heat the oil in a pot on a medium heat, add the onion and garlic, and sautée for 2-3 minutes. Then add water, carrot sticks and chicken breast. Cook the soup on low heat for 30 minutes. Season it with salt, black pepper and at the very end add fresh baby spinach. Turn off the heat, cover the pot and let the soup cool down for 5-10 minutes. Serve.
