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!
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!