2 chicken breasts, cut up into 1/2 to 3/4 inch pieces
1/2 cup chopped onion
1 tablespoon minced ginger
3 cups chicken broth or water
5 ounces frozen chopped spinach; thawed and squeezed
2 teaspoons sesame oil
1 tablespoon lemon juice
1 dash salt; to taste

Combine all ingredients except lemon juice and salt in a saucepan. Bring to
a boil, reduce heat and simmer for 30 minutes, add water if necessary. Serve with lemon juice and salt to taste.

Contributor: Monday to Friday Cookbook (modified)

Yield: 2 servings

This is my most favorite soup. It's hearty and flovorful. It's also great for a cold! The primary modification from the cookbook is that the original calls for rice or orzo pasta. That's not the least bit necessary.

;-Deb

Thanks, Been waiting for this one. It sounds fantastic. Now that there is a slight chill in the air, it'll be just perfect!
kiwi

Ramdom thought : Why is it necessary to thaw and squeeze the spinach I wonder. I'd just plop as a bloc into the soup, it would melt soon enough. Also seems to me it would be even better to start with some cheap chicken pieces and boil it up to make the broth

I'm *thinking* that the problem is that frozen spinach usually comes in either 10 or 16 oz. sizes, and since its frozen it is very difficult to cut in half.

Just a guess.
kiwi

I made this. It included sesame seeds though. Very yumm.