Poached Chicken with Noodles and Spinach

Poached Chicken with Noodles and Spinach

Coming back from a two week vacation that consisted of eating a variety of sausages, pastries, and deep fried stuff, I felt like I needed a little detox and poached chicken did the trick. This soup feels clean and light, but the noodles and chicken breast make it filling without making you feel bad!


Serves: 3

Cost: $$

Skill Level: Easy

Time to Make: 35 minutes


2 boneless, skinless chicken breasts

5 ounces baby spinach

8 ounces fresh egg noodles

4 cups chicken stock

3 tablespoons soy sauce

4 tsp sugar

3 tablespoons Chinese cooking wine (or substitute with 2 tablespoons white cooking wine)

4 tsp ginger

4 garlic cloves

3 scallions, divided


Prep Ingredients: Mince the garlic and ginger and set aside. Thinly slice two scallions crosswise and set aside. Thinly slice the third scallion on an angle and reserve for garnish.

In a 4 quart soup pot, combine the stock, soy sauce, sugar, Chinese cooking wine, ginger, cloves, and the two minced scallions. Bring to a boil.

Add the chicken breasts to the pot and bring the soup back to a boil. Turn off the heat and cover immediately. Set aside for 20-25 minutes. Meanwhile, cook noodles according to the package instructions and drain and set aside.

Remove the chicken from the broth to a cutting board. Once cool enough to handle, thinly slice the chicken cross-wise into 1/2-inch slices.

Bring the soup broth back to a boil and add the spinach, cook for 1-2 minutes until the spinach is completely wilted. Season the broth to taste.

To serve: Divide noodles between bowls and ladle the broth over. Add a spoonful of spinach and top with one chicken breast per bowl. Garnish with a few slices of reserved scallion. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!