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4.9 from 33 votes

Velvet Chicken and Spinach Soup

This velvet chicken and spinach soup is a warming Cantonese-style dish. A light, fluffy chicken mixture is cooked in stock and fresh spinach is stirred in. Mushrooms add just the right amount of umami flavor.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 326 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into 1-inch (2.5 cm) cubes
  • 2 teaspoons arrowroot powder or cornstarch
  • 1 teaspoon Diamond Crystal kosher salt (or 3/4 teaspoon Morton kosher salt)
  • 2 teaspoons ice water
  • 1 large egg white
  • 1 tablespoon avocado oil ghee, or fat of choice
  • 1 large (2 oz) shallot thinly sliced
  • 1/4 pound large shiitake mushrooms stemmed and thinly sliced
  • One (2 inch) piece of fresh ginger peeled and cut into thin coins
  • 3 garlic cloves peeled and smashed
  • 6 cups chicken bone broth or chicken broth
  • 2 teaspoons coconut aminos or soy sauce
  • 1 teaspoon fish sauce
  • Salt and freshly ground black pepper
  • 6 cups (6 oz) baby spinach
  • 1/2 teaspoon toasted sesame oil

Instructions

    Cup of Yum
  1. In a food processor, pulse the chicken until finely chopped.
  2. Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
  3. Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
  4. Toss in the ginger and garlic and cook until fragrant, about 1 minute.
  5. Pour in the broth. Increase the heat to high to bring the soup to a boil.
  6. Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
  7. Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
  8. Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
  9. Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.

Nutrition Information

Serving 1bowl Calories 326kcal (16%) Carbohydrates 19g (6%) Protein 49g (98%) Fat 9g (14%) Saturated Fat 1g (5%) Monounsaturated Fat 4g Trans Fat 1g Cholesterol 73mg (24%) Sodium 1319mg (55%) Fiber 9g (36%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 326

% Daily Value*

Serving 1bowl
Calories 326kcal 16%
Carbohydrates 19g 6%
Protein 49g 98%
Fat 9g 14%
Saturated Fat 1g 5%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Sodium 1319mg 55%
Fiber 9g 36%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.