Forget chicken noodle soup, this heart and flavorful chicken soup will be your new classic! Browning the chicken first adds depth of flavor to the stock.
Slideshow: More Warming Soup Recipes
1 tablespoon vegetable oil
1 boneless, skinless chicken breast
6 cups chicken stock
1 tablespoon finely grated fresh ginger
1 tablespoon soy sauce
1 1/2 tablespoons corn starch
3 large eggs
1 tablespoon toasted sesame oil
1 1/2 cups cooked, shelled edamame
2 cups baby spinach (2 ounces)
1 small bunch scallions, thinly sliced
Freshly ground black pepper
How to Make It
Heat the oil in a medium saucepan over medium high heat until hot. Transfer the chicken to a plate and let cool to warm, then shred the chicken.
Season the chicken with 1/4 teaspoon each salt and pepper, then sear the chicken, turning occasionally, until browned and cooked through, about 8 minutes.
Transfer the chicken to a plate and let cool to warm, then shred the chicken.
Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a the same saucepan. Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.
Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook. Stir in the chicken, then season the soup with salt to taste. Serve the soup topped with the scallions.
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