Our first head cold of the season hit us these past few days. I was craving something like chicken soup, and then remembered a creamy spinach soup my mom would make during the cooler season…(no, Orange County never gets that cold…I know that now!). 🙂
So I thought of my chicken saag, my mom’s soup in my memory, and here is the result. The designer decided it has a “easy kind of taste.” I think that’s just what chicken soup does for me, so this definitely hit the spot. Enjoy.
1 1/2 lbs chicken
2 cans coconut milk
2 c chicken broth
1 tsp cardamom
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
6 cups fresh spinach
1. In crock-pot, combine the coconut milk, chicken stock, and spices (other than the salt).
2. Cover and cook on high for and hour and then on low for another 2 hours. Or, cook on low for 6 hours.
3. About a half hour before serving, place spinach in large pot with 1/4 c water and bring it to a boil.
4. Place spinach in blender and puree. Add to spinach and salt to crock-pot. The chicken should be tender. Shred it in the pot and stir with spinach and salt. Turn off the heat and let the soup sit until you are ready to serve.
This soup can be done so many ways. You can poach the chicken in boiling water before adding the coconut milk and spices and then blend the spinach with an immersion blender. I love to use the crock pot because it is quite easy and gives the chicken and spices time to do their magic.
Do you have a favorite sick day soup?