I had forgotten just how annoying a cold could be. All I wanted this afternoon was some nice hot soup but there was a hitch…I wanted homemade soup-not canned soup I’d have to pick all the carrots and celery out of. Soup is my department so if I wanted soup I had to make it. Plus, there was a box of defrosted chopped spinach languishing in the refrigerator and it kills me to waste anything. The following recipe for Wellness Soup was inspired by a peruse through my freezer and pantry and a recipe for Spinach and Chicken Soup posted on About.com. As I mentioned before I had a box of defrosted spinach. The freezer held a 12 ounce packet of chicken tenders (removed and saved for a future meal from the boneless, skinless chicken I’ve been using) and thumb-sized pieces of peeled ginger root from my failed juicing experiment. The remaining ingredients were in the pantry. I enjoyed my soup as made but it would be nice ladled over noodles if desired.
1 box (4 cups) low sodium chicken stock
2 large cloves of garlic, peeled and smashed
1 thumb sized piece of ginger root (more if it is a particularly mild piece of ginger)
12 ounces chicken tenders (cut into bite-sized pieces)
1 box frozen chopped spinach, defrosted
1/2 teaspoon sugar
1 tablespoon soy sauce
Pinch to 1/4 teaspoon Chinese 5 Spice powder (cinnamon, star anise, anise seed, ginger, cloves)
Salt and pepper to taste (remember you’ve used low sodium chicken stock)
Bring chicken stock, ginger and garlic cloves to a boil in a large soup pot. Simmer 15 minutes. Return to a boil and add chicken. Simmer until chicken is just cooked through. Add spinach, sugar, soy sauce and Chinese 5 Spice powder. Simmer until warmed through and garlic cloves are soft and can be smashed to a paste on the side of the pot and stirred in. Season with salt and adjust other seasonings to taste. Be well!