A comforting chicken rice soup with a vibrant green herb puree made from spinach, parsley, garlic, and ginger. Freezes and reheats flawlessly!
🥗Ingredients
- 4cupsChicken broth
- 1cupCooked rice
- 1cupCooked pulled chicken
- 4clovesGarlic
- 2inchesFresh ginger
- 2stalksScallions or green onions
- 2wholeJalapenos
- 1cupParsley
- 4cupsBaby spinach
- 1tspSalt
- 2tbspSoy sauce
📝Instructions
- 1
Bring chicken broth to a boil and fold in the spinach. Cook until wilted and shrunken in size. Using a slotted spoon, transfer the spinach out of the broth and into your blender. Set aside to cool.
- 2
Add the rice into the broth, bring back to a boil and reduce to a simmer. Let the rice simmer until liquid has thickened and rice begins to break apart, about 10-15 minutes.
- 3
Transfer garlic, ginger, scallion, jalapeno and parsley into the blender with the spinach. Add about 1/4 cup of water and 1 tsp salt. Blend until smooth, about 30 seconds. If the blender gets stuck, add more water. DO NOT PUT HOT SOUP IN YOUR BLENDER, IT WILL EXPLODE.
- 4
When broth is thickened, fold in the chicken. Mix in about half of your herb puree and taste before adding more - the pungency of raw garlic can vary. Mix to combine and taste for salt. Adjust as needed.
- 5
Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeno, and a wedge of lemon or lime.