Garlic Spinach Soup

Garlic Spinach Soup

17 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
miskyn
Recipe by  miskyn

“If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more. Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.

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Reviews (17)

Rate This Recipe
miskyn
22

miskyn

Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, sweet potato, potato, cassava or canna starch), and water.

cindyb
8

cindyb

This soup was absolutely delicious and so easy to make! I added mushrooms and onions and only had about 2 Tbsp of ginger. Only thing I will change next time is adding the zucchini at the same time as the chicken. They got a little bit too mushy for my taste.

Suzanne F
7

Suzanne F

I was worried about all the ginger, because I'm not much of a fan of ginger. The broth was a little heavy with that ginger bite, but when eaten with the vegetables and noodles, it was really great. I'll definitely do this soup again, as it was filling, easy to make, and low-cal. I might have estimated proportions a bit, but followed the recipe and wouldn't recommend any changes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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