Spinach Chicken Noodle Soup Recipes

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

Steps:

• If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
• About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
• Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
• Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

Steps:

• Prepare chicken noodle soup with the water according to package directions.
• Meanwhile, defrost the spinach in the microwave.
• Mix together the milk and flour (in the measuring cup is fine) until the mixture is fairly smooth.
• When the noodles are cooked, bring the soup back to a rolling boil and whisk in the spinach and then the milk-flour mixture.
• Crack the egg into the measuring cup, then whisk it into the soup as it continues to boil. Long "strings" of egg white should often form and the flour mixture will have thickened the soup. There should only be a few, if any, remaining lumps from the milk-flour mixture, but if present they will have cooked into little "dumplings" as well.