This particular recipe has a bit of an interesting history. As far as I can tell, the inspiration for this dish is actually Terran!

There is a simple, clear-brothed soup of chicken and spinach popular in Vietnam. It involves very little other than the chicken, a few seasonings, and a few handfulls of spinach tossed in at the end of cooking. Much like this soup. The main difference is that the primary seasonings in the Terran version are alliums and fish sauce. The Tyrian version has the alliums (generally onion and often garlic as well), but it lacks the fish sauce as that particular concoction is not present in Tyrian cuisine.

Apparently, finding the fish-sauce-less broth somewhat lacking, some Tyrian chef decided to add sage to their soup. (Not an unreasonable choice to go with poultry.) This addition appears to have quickly caught on and has become the predominant variant of the recipe. Although you do find some island regions where soy sauce is used either instead of or as well as sage. While folk in some of the more arid regions opt for neither and simply season their soup with salt and pepper.

However you decide to prepare it, this simple soup makes for a pleasant light meal.

If possible, start with a whole (skinned) chicken. Use it to make your stock and then pick the meat from the bones to add to the finished soup. That said, if you already have some stock in the fridge or freezer, then feel free to use that and simply poach some chicken pieces in it when making the soup.

Savory Spinach and Poultry Soup

Ingredients

• 1-1.5kg bone-in chicken or chicken pieces
• 1L poultry stock¹
• 1 tsp. dried sage
• 1 tsp. light soy sauce (optional)
• 250g spinach (preferably baby spinach)
• salt and pepper, to taste

Directions

1. Skin the chicken (or chicken pieces).
2. If making stock from scratch: Add the chicken to the pot along with the other stock ingredients, bring to a boil, cook and strain as directed, reserving the chicken. Add the sage to the stock.
   If starting with pre-made stock: If desired, sear the chicken first, then drain off any excess fat. Add the sage, cook for a minute or two, then add the stock and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through.
3. Remove the chicken from the pot and set aside until cool enough to handle. Pick the meat from the bones and return it to the pot. Discard the bones.
4. Stir in the spinach and soy sauce (if using), adjust seasoning to taste, and cook for 1 more minute.
5. Serve with buttered toast or rice.

---

¹ It's non-standard, but if you'd like to make your soup extra flavourful and special, feel free to substitute the plain poultry stock for herbed poultry stock. ^Back