Chicken soup with green beans and spinach
4 servings
45 minutes
Chicken soup with green beans and spinach is a tender, warming dish of European cuisine that combines the freshness of vegetables with the rich flavor of chicken broth. This recipe is rooted in traditional home soups where lightness and nutrition are paramount. Golden slices of chicken and carrots add a sweet note, while green beans provide a pleasant crunch. The aroma of coriander and garlic deepens the flavor, and spinach at the end adds freshness. Sesame oil at the finish highlights the soup's softness and adds nutty notes. This soup is perfect for cozy family lunches or as a light yet nourishing dish after a long day. Simple to prepare, it combines comfort with exquisite taste.
1
Cook chicken broth.
- Chicken broth: 1.5 l
2
Cut the chicken breast and carrot into thin slices. Rinse the beans, trim the ends, and cut long pods in half. Slightly crush the coriander seeds in a mortar.
- Chicken breast: 3 pieces
- Carrot: 2 pieces
- Green beans: 250 g
- Coriander seeds: 1 teaspoon
3
In a well-heated skillet or thick-bottomed pot, pour in sunflower oil and fry the chicken with carrots for 5 minutes until golden brown. Add the beans and leave on the heat for another 7-8 minutes.
- Sunflower oil: 4 tablespoons
- Chicken breast: 3 pieces
- Carrot: 2 pieces
- Green beans: 250 g
4
Pour in hot broth, add coriander, and simmer over medium heat for 10 minutes. 2-3 minutes before it's done, add minced garlic and spinach leaves.
- Chicken broth: 1.5 l
- Coriander seeds: 1 teaspoon
- Garlic: 4 cloves
- Fresh spinach leaves: 50 g
5
Add salt and pepper, pour in sesame oil, and remove from heat.
- Salt: to taste
- Ground black pepper: to taste
- Sesame oil: 2 tablespoons