Cold-fighting Spinach Garlic Soup

garlic soup

Always used organic when available

  • Author: Partha Nandi, MD.


4 cups low sodium chicken broth

4 cloves garlic, peeled, minced

3 1/4 Tbsp fresh ginger root, peeled, grated

1 cup zucchini, chopped

2 ½ cups cooked chicken, cubed

4 cups fresh baby spinach

2 oz. cellophane noodles

Salt and freshly ground black pepper to taste



In a large saucepan over medium high heat, add broth, garlic and ginger.

Bring to a boil and reduce heat to medium.

Cook for 10-12 minutes and add zucchini.

Cook for 10 minutes. Zucchini should be tender.

Add chicken and noodles and stir.

Cook for 3-4 minutes

Chicken should be hot and noodles soft and transparent.

Add spinach and stir. Keep stirring until spinach wilts.

Serve hot.