Chicken Soup with Green Beans and Spinach
Soups • European
Description
You can substitute chicken in the soup with veal, and chicken broth with any meat broth. Add some egg noodles for a soup that is perfect for a children's menu.
Ingredients
- Skin-On Chicken Breasts 3 pieces
- Carrot 2 pieces
- Chinese green beans 10 oz
- Chicken Broth 0 qt
- Fresh basil leaves 0 oz
- Coriander essential oil 1 teaspoon
- Sesame Oil 2 tablespoons
- Safflower Oil 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Garlic 4 cloves
Step-by-Step Guide
Step 1
Cook the chicken broth.
Step 2
Cut the chicken breast and carrot into thin slices. Rinse the beans, trim the ends, and cut long pods in half. Lightly crush the coriander seeds in a mortar.
Step 3
In a well-heated skillet or pot with a thick bottom, pour in the sunflower oil and sauté the chicken with the carrot for 5 minutes until golden brown. Add the beans and cook for another 7-8 minutes.
Step 4
Pour in the hot broth, add the coriander, and simmer over medium heat for 10 minutes. 2-3 minutes before it's done, add the minced garlic and spinach leaves.
Step 5
Season with salt and pepper, add the sesame oil, and remove from heat.
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