This soup was prepared the same time I cooked the Chicken in Special Sauce [see recipe here]. I used the stock from boiling of the chicken to cook this herbal soup which was good. Simple, easy and at least the stock is put to use.
300 gm spinach - washed and separate leaves with stems
700 ml chicken stock [from Chicken in Special Sauce]
3-4 slices dong quai [angelica roots]
1 tbsp kei chi [wolfberries]
salt and msg to taste
- Bring stock from boiling chicken to boil. Add in the dong quai pieces and simmer until the soup is fragrant. Add in seasoning to taste.
- Add in spinach to boiling stock before serving. Boil until vegetables are cooked. Add in kei chi and serve hot with rice and chicken dish.