Does chicken soup taste good with spinach in it?

Question

Does chicken soup taste good with spinach in it?

Answer 1

never tried itt but it sure does sound good.

Answer 2

Fresh spinach...YES!

Answer 3

I like it.

Answer 4

never tried it but according to my brain...no

Answer 5

It actually tastes awesome - it's in Italian Wedding soup! I do add a little frozen chopped spinach to my big pot of chicken soup - like 1 cup or so. It adds some color and a little flavor and added vitamins. My 4 kids like it!

Other things I've added -

Barilla Pasta (orzo, bowties and other cool shapes) instead of egg noodles

Mushrooms (fresh, cleaned and sliced thin) - maybe 10-15

1 whole onion turned into puree in a food processor. It makes the flavor incredible and kids don't know I have onion in the soup!

1-2 cloves minced garlic - so good!

Provolone cheese in slices to sprinkle on top of each bowl - gives it a little something extra and is VERY GOOD!

Answer 6

Yes. Just add it a few minutes before you are going to serve the soup. It takes very little cooking time.

Answer 7

of all the important things in the world to discuss, you chose this to talk about soup? you should be ashamed of yourself......your a S**t face.

Answer 8

Yes, granted you put the write spices, and its not chicken noodle soup. Spinach is an awesome vegetable.

Answer 9

Yes, it does actually ...... here is a new recipe I found and its delicious ...... = )

Paparot Soup

3 tablespoons extra-virgin olive oil

2 cloves garlic, roughly chopped

4 cups shredded or diced pre cooked chicken

2 pounds spinach, chopped

Salt and pepper

2 quarts brown chicken stock, recipe follows

2/3 cup fine corn meal

1/3 cup flour

In a large soup pot, heat the olive oil over high heat. Add the garlic and cook over medium-high heat until the garlic is browned and softened, about 5 minutes. Add the spinach, cook for 2 minutes, season with salt and pepper, and then add the chicken stock and the chicken. Bring to a boil and reduce to a simmer.

In a large bowl, combine the cornmeal and the flour and whisk in a ladle of the chicken stock. Stir the mixture back into the soup pot and cook for 10 minutes. Season with salt and pepper and serve.

Brown Chicken Stock:

4 tablespoons extra-virgin olive oil

7 pounds chicken wings, backs, and bones

6 carrots, coarsely chopped

4 onions, coarsely chopped

8 ribs celery, coarsely chopped

4 tablespoons tomato paste

2 tablespoons black peppercorns

2 bunches parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.