Chicken and Spinach Soup


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  • Prep Time: 00:00:00
  • Cook Time: 00:00:00
  • Total Time: 00:00:00


  • oz. 
    fresh spinach 
  • tbsp 
    finely minced fresh dill 
  • cups 
    chicken broth 
  • tbsp 
    juice and zest of lemon 
  • oz. 
    boneless, skinless chicken breast, julienned 
  • 1/2 
    fresh ground black pepper 
  • 1/4 
    Parmesan shards 
  • pinch 
    freshly grated nutmeg 


Cut the spinach into very thin strips (chiffonade). Divide among 4 shallow soup or pasta bowls and top with the dill. Set aside. In a saucepan, heat the chicken broth over medium heat and add the lemon juice and zest and the chicken. Cover and poach for 2 to 3 mintues, until the chicken is white and cooked through. Remove the chicken with a slotted spoon and divide evenly among the bowls. Ladle the broth over the chicken and season with pepper. Top with the Parmesan shards and nutmeg and serve immediately.

Serves 4