Cold-fighting Spinach Garlic Soup

Cold-fighting Spinach Garlic Soup

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.
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