Light and Nourishing Asian-Inspired Chicken and Spinach Soup
This healthy chicken and spinach soup is infused with the clean, comforting flavours of star anise, garlic, ginger, and green chilli, offering a subtle, spicy kick. Poaching chicken thighs on the bone with the skin intact adds a rich, oily depth and nourishing collagen, bringing both flavour and immune-boosting benefits.
A Versatile Bowl: Light Enough to Detox, Hearty Enough to Satisfy
Perfect for a light detox or when you’re after something warm and revitalising, this soup can also be made more substantial by stirring in pre-cooked rice or egg noodles just before serving. Whether you’re craving a clean, healthy meal or something heartier, this versatile dish is both satisfying and refreshing all year round.
Recipe: Star Anise Chicken Spinach Soup
Star Anise Chicken Spinach Soup
Chicken broth infused with star anise, shredded poached chicken, spinach, spring onion and a squeeze of lemon. Simple and satisfying.
Servings: 2
Ingredients
- 1 litre chicken stock
- 3 star anise
- 2 chicken thighs with bones and skin on
- 1 garlic clove, crushed
- 1 tsp grated ginger
- 1 small green chilli, chopped fine
- 150g baby spinach leaf
- 2 spring onions, finely sliced
- 1/2 lemon
Instructions
- Fill a large saucepan with chicken stock, add chicken thighs and star anise. Bring to the boil, then cover with a lid and simmer 1 hour and 30 minutes.
- Remove thighs from soup base and using 2 forks, shred meat from the bones. Discard skin. The bones may be kept for making additional stock).
- Return shredded chicken meat to soup base along with garlic, ginger and green chilli. Bring to the boil once again then simmer for 5 minutes.
- Turn off heat and remove star anise.
- Place the spinach on top of the liquid in the soup pot and cover with a lid. The heat and steam from the soup will wilt the spinach. After 5 minutes, remove the lid and stir the spinach through the soup.
- Taste and season with salt and pepper as needed. Add a good squeeze of lemon.
- Divide the soup between bowls and garnish with spring onion. For a more filling meal, serve with rice or noodles.
