Description
A heartwarming chicken soup recipe that embodies comfort and nourishment, flavored with spices, tender chicken, and nutritious vegetables.
Ingredients
Scale
- 2 lbs chicken thighs
- 2 carrots, chopped
- 2 cups fresh spinach
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric, ground
- 1 cup tiny pasta or couscous
- 6 cups chicken broth or water
- Salt and pepper to taste
Instructions
- In an Instant Pot or crockpot, combine chicken thighs, chopped carrots, spinach, minced ginger, and ground turmeric.
- Pour the broth or water over the ingredients, ensuring they’re fully covered.
- For an Instant Pot, seal the lid and cook on high pressure for 15-20 minutes; for a crockpot, cover and cook on low for 4-6 hours.
- Once cooked, shred the chicken using two forks, return it to the pot, and stir in the tiny pasta or couscous.
- Season the contents generously with salt and pepper to taste.
- Serve hot in cozy bowls, garnished with extra spinach or fresh herbs if desired.
Notes
For extra flavor, consider adding fresh herbs during the last few minutes of cooking. Soup tastes even better the next day as flavors meld.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg