Garlic Spinach Soup Recipe - Allrecipes.com
Garlic Spinach Soup Recipe
  • READY IN 40 mins

Garlic Spinach Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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.
  2. 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 More Reviews

Most Helpful Positive Review
Apr 28, 2009

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.

 
Most Helpful Critical Review
Jun 07, 2013

i think i was expecting something more bold like a hot and sour soup with all the ginger.. it was a bit on the bland side for me.. this was alright as is but nothing to write home about

 
Jun 18, 2010

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.

 
Jun 03, 2010

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.

 
May 27, 2010

Yummy soup. I did make some additions but had to give it the full 5 because my kids all ate it. I added carrots, green onions, mushrooms, and celery. I also added a bit of soy sauce, sesame seed oil, and sweet chili sauce for a kick.

 
Apr 04, 2011

Love this soup!!! I did change it up a little. Made it twice so far, first time I added carrots instead of zucchini and used gluten free noodles instead of cellophane noodles. I had to add 4 more cups of broth because of the noodles I used, but it was great. Second time, I poached my chicken breasts first then used the water from that (4 cups worth) and added 4 cups of boxed chicken broth. I doubled the garlic and ginger root because of the extra liquid. I used 1 cup of frozen peas instead of zucchini. I used 2 cups of shredded chicken and 4 cups of spinach and a box of gluten free shell pasta. I love this stuff!! better the second time with the increased garlic and ginger. Thank you for a great recipe that is also very flexible!

 
Jul 26, 2010

What a great healthy soup, and it was a big surprise in taste. My whole family loved it. I always have homemade chicken broth in the freezer for soup -- it's much, much better than canned (see my review for chicken broth). To this soup, I added half of a chopped onion, cracked pepper, sea salt, fresh basil, and a combination of chopped zucchini and yellow squash. I had all the ingredients onhand, except for cellophane noodles (so this was omitted) and fresh ginger (so I used small amount of ground ginger), which didn't seem to compromise the flavor. We'll make this often. Note: Especially good for dieters!

 
Dec 30, 2009

Great soup! I was a little worried that it would be bland since there's no salt in the recipe, but its perfect as-is!

 

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Nutrition

  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 516 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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