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Soups Chicken Mulligatawny Vegetable Mulligatawny Rasam Spinach and Chicken Soup   Chicken and Spinach Soup   Servings 6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 6 oz Fresh Spinach 6 oz Chicken Breasts cut into thin slices 4 cups Chicken Stock 2 tbsp Light soy sauce 2 tsp sugar 2 tbsp Green chopped onions Preparation Prepare the spinach: wash the leaves and remove the stems. Bring a pot of water to a boil. Blanch the spinach by submerging it in the boiling water for a few seconds, and then plunging it into cold water. Cut the spinach leaves into 1-inch sections. Heat a second pot of boiling water and blanch the chicken pieces (chicken should be blanched for a longer period of time - about two minutes.) Bring the chicken stock to a simmer, and add the soy sauce and sugar. Add the spinach and chicken, and bring back up to simmering. Add the green onions and serve.