|15 min||1 h 5 min||1 h 20 min||4|
|2 breast||Chicken breast, with skin|
|3 piece, 1-inch||Ginger root (peeled, sliced)|
|1/2 medium||Yellow onion (diced)|
|1 large||Carrots (peeled, diced)|
|2 medium stalk(s)||Celery (diced)|
|2 leaf||Bay leaf|
|2 tbsp||Lemon juice|
|1/2 tsp||Turmeric, ground|
|1/4 tsp||Black pepper|
|2 cup||Baby spinach|
1. In a large Dutch oven cook chicken in 8 cups water with ginger, onion, celery, carrot, bay leaves, lemon juice, turmeric and pepper. Bring to a boil; reduce heat to low and cover and simmer 1 hour, stirring occasionally. Let soup cool.
2. Remove chicken and bay leaves from soup; remove skin from chicken and shred.
3. Turn Dutch oven to medium heat. Add chicken back to the soup and add spinach.
4. Cook over low heat 5 to 10 more minutes or until spinach is wilted and heated through.
Serve and enjoy!
is a great source of protein which aids in muscle growth and repair!
provide key vitamins and minerals important for good health and maintenance of the body!