Description
A delicious and light chicken and spinach soup that comes together in less than 20 minutes. Pair with steamed rice for a complete meal.
Ingredients
Units
Scale
- 1 lb bone-in chicken (cut into bite-sized pieces)
- 8 oz baby spinach
- 1 tablespoon vegetable oil
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 1/2 quarts water
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoon granulated sugar
- 1 1/2 teaspoon fish sauce
- 1 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon ground black pepper (sprinkle)
Instructions
- Toast aromatics: In a medium pot, add oil and heat on medium-high. Add shallots and garlic. Pan fry until fragrant (about 30 seconds).
- Make the soup: Add chicken and toss the chicken in the aromatics for about one minute. Add water and bring the pot to a low simmer. Cook chicken for about 12 minutes.
- Add spinach: Cook for 1 minute or until spinach is just wilted.
- Season to taste: Add salt, sugar, fish sauce, and bouillon powder.
- Finish: Add a sprinkle of ground black pepper for a wonderful aroma. Serve alongside other side dishes with steamed rice for a complete family-style meal.
Notes
Alternatively, use store-bought chicken stock for a quicker but meatless version.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese