Tuesday, January 26, 2010

Chicken x 3, Part Deux

I feel the addition of French in the title up there adds a little something doesn't it? (Even if that addition is the painful memory of a Charlie Sheen movie I walked out of way back in the early '90s.)

So, remember all that left over chicken and that little bit of broth I cooked the chicken in last post? I made it into a very nice soup.

See? Here it is:

It's got carrots, and some spinach and a very light grating of ginger. I whipped up a biscuit to go with it. I didn't use all the chicken, though, used only 1/2 of what was left.

Here's what I did:

Chicken Soup with Spinach and a bit of Ginger

1 small onion, chopped
1 carrott
1 clove of garlic
1 tsp fresh ginger* (or so - to taste)
1 large bunch of spinach, washed and torn into rough pieces
Left over chicken, shredded
Left over broth - I had about a cup (which should be pretty flavorful by now after sitting around a night and day)
4 cups of stock (I had some in the freezer, but feel free to use something from a can or box)

In a large dutch oven or stock pot, sautee your onions in a swirl of olive oil. Throw in the carrot and let the onion and carrot soften up. Throw in the garlic and the ginger, just for about 30 seconds or until fragrant (they both burn quickly, so pay attention), throw in the spinach and let it wilt. Toss in the shredded chicken and the stock. Taste everything. You may want to add more ginger, and it will surely need salt and pepper.

By the way - I haven't said this in a long time, however, just about everything I make serves 4 - unless I say in the recipe that it serves more or less.


  1. Kath, I just love your posts - the combo of great recipes and your wonderful voice make this one of my fave blogs. In fact, I just tweeted your blog and dared readers not to get hungry :)

  2. How come my leftovers never turn into treats as tasty as this??? Looks like a delicious soup for a chilly day in Philadelphia!!!!

  3. Your soup sounds delicious! Thanks for sharing :)


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