Spinach and Chicken Soup Recipe

Number of serving: 4

Preparation time: 5 minutes

Cooking time: 40 minutes


300g spinach
150g boneless chicken thigh
5 dried black mushroom, soak in warm water until soft
medium carrot, cut into bite size
10pcs straw mushroom

Seasoning ingredients:
1 pinch salt
1 pinch pepper

Stock ingredients:
2 Litre (8 cups) water
10 red date (Jujube), rinse and drain
200g soya bean sprout, rinse and drain
200g sengkuang (or water chestnut), peel
50g black mushroom stem

Put all stock ingredients into a large sauce pan and bring to boil for 30 minutes. Remove all the ingredients and keep the stock. Put in chicken, mushroom and carrot and bring to boil for 10 minutes. Add in spinach and seasoning and continue to cook for 5 minutes.

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