• 1.5 cups low-fat, low-sodium chicken broth (organic hopefully)
  • 1.5 pounds boneless skinless chicken thighs
  • 3 cups potatoes, peeled and diced
  • 2 cups sliced leek
  • 1 cup celery, sliced in bite size pieces
  • 3 tbsp Bragg liquid amino acid or soy sauce (liquid amino is gluten-free)
  • 2 tbsp minced ginger
  • 1 tsp Chinese five spice
  • 1/4 fresh cilantro
  • peper and salt to taste
  • 1 tbsp sesame oil
  • 1/4 cup chicken broth
  • 8 cups fresh spinach leaves


Pour chicken broth in large pot. Add chicken and potatoes, cover with lid and cook over medium heat for 15 minutes. Add leek, celery, Braggs, ginger and five spice and stir.  In a separate pan add sesame oil, broth and spinach leaves. Stir, cover and cook over low heat until spinach is wilted. Place spinach on plates and top with potato and chicken mixture. Sprinkle fresh cilantro over plates. 

Serves 3-4

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