Egyptian chicken soup

Ingredients for 4 servings:

• 1 chicken (soup chicken)
• 1 bunch soup greens, cleaned
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 small can of tomato paste
• 1 tbsp coriander, ground
• 250 g leaf spinach (frozen or 500 g fresh), roughly chopped
• some fat for sautéing
• 1 ½ liters of water
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the chicken with the cleaned vegetables in about 1.5 liters of water as usual. When the chicken is cooked, remove the vegetables and the chicken as well. Debone, cut into bite-sized pieces, and keep warm. Sauté the onion, garlic, tomato paste, and cilantro in a pan with a little fat until a ball forms around the wooden spoon, then add to the broth. Thaw the spinach (or wash and trim the fresh spinach) and roughly chop it and let it cook in the broth until almost tender. Return the meat to the broth shortly before serving or serve it separately. It tastes great with flatbread or baguette. Note: If you want to save yourself the work with the chicken and, above all, time, you can replace it with about 4 chicken thighs with a good handful of chicken giblets (for the broth). We also love this soup for people who don’t like spinach at all, as the cilantro makes it hard to taste and, above all, barely visible.