Print Recipe
Chicken Soup with Spinach "Excellent" Recipe
Rich but light, healthy and tasty chicken soup with spinach. Great soup!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Frozen spinach is to put in a cup. To fully defrost it is not necessary. Enough for spinach to thaw a little.
    Frozen spinach is to put in a cup.
To fully defrost it is not necessary.
Enough for spinach to thaw a little.
  2. Cook chicken broth using your favorite spices-seasonings. (Bay leaf, pepper, dill, parsley root, salt.)
    Cook chicken broth using your favorite spices-seasonings. (Bay leaf, pepper, dill, parsley root, salt.)
  3. Remove the chicken from the broth, separate the meat from the bones, disassemble into slices. Drain the broth (approximately 2 liters of broth obtained).
    Remove the chicken from the broth, separate the meat from the bones, disassemble into slices. Drain the broth (approximately 2 liters of broth obtained).
  4. Carrots cut into strips, onion-half rings, garlic chop arbitrarily.
    Carrots cut into strips, onion-half rings, garlic chop arbitrarily.
  5. Fry vegetables in vegetable oil until transparent. Parallel the pot with the broth put on the stove and bring it to a boil.
    Fry vegetables in vegetable oil until transparent.
Parallel the pot with the broth put on the stove and bring it to a boil.
  6. In the boiling broth to put potatoes cut in cubes. Cook for 10-15 minutes on medium heat until soft potatoes.
    In the boiling broth to put potatoes cut in cubes.
Cook for 10-15 minutes on medium heat until soft potatoes.
  7. Add to the pot the spinach, bring to a boil and cook just a minute.
    Add to the pot the spinach, bring to a boil and cook  just a minute.
  8. Put in soup chicken, roasted vegetables, chopped into 4 pieces cherry tomatoes (or one large tomato, cut into fairly large), chopped greens. Add the lemon juice and taste the soup for salt, if necessary salt. Bring to a boil, immediately turn off the heat, cover the pan with a lid and allow to steep soup 20-25 minutes.
    Put in soup chicken, roasted vegetables, chopped into 4 pieces cherry tomatoes (or one large tomato, cut into fairly large), chopped greens.
Add the lemon juice and taste the soup for salt, if necessary salt.
Bring to a boil, immediately turn off the heat, cover the pan with a lid and allow to steep soup 20-25 minutes.
  9. Serve soup with boiled egg.
    Serve soup with boiled egg.

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