Soup

Green Garlic & Ginger Chicken and Rice Soup

October 23, 2023

Some one tell chicken noodle to count it’s days because there’s a new sick girl soup in town. Also known as Swamp Soup, each bowl is loaded with immune boosting ingredients like raw garlic, raw ginger, jalapeño, spinach and fresh herbs. It’s basically a flu shot.

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it’s giving 🍵 #soupseason
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Noting that I made a double recipe in this video, which I highly recommend because it freezes and reheats flawlessly.

Green Garlic Ginger Chicken and Rice Soup

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Ingredients

4 cups chicken broth
1 heaping cup cooked rice
1 cup cooked and pulled chicken
4 medium cloves of garlic
2 inches fresh ginger, peeled
2 stalks of green garlic, or scallions or green onions, white and green parts
2-3 jalapeños**, stems and seeds removed, plus more for garnish
1 cup parsley, packed plus more for garnish
4 cups baby spinach, packed
Salt to taste
Soy sauce to taste

*add more or less depending on how spicy you want it!

Instructions

Bring bone broth to a boil and fold in the spinach. Cook the spinach 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.
Add the rice into the broth, bring back to a boil and reduce to a simmer. Let the rice simmer in the broth until liquid has thickened and rice begins to break apart, about 10-15 minutes
Transfer garlic, ginger, scallion, jalapeño and parsley into the blender with the spinach. Add about 1/4 cup of water and 1 tsp salt. Blend until smooth, about 60 seconds. If the blender gets stuck, add more water. If your blender is too small, you can do this in batches or use a food processor. DO NOT PUT HOT SOUP IN YOUR BLENDER, IT WILL EXPLODE.
When broth is thickened, fold in the chicken. I recommend mixing in about half of your herb puree and giving it a taste before dumping it all in. The pungency of raw garlic can vary, and if you’re sensitive to garlic or are prone to acid reflux you might want to hold back a bit. Mix to combine, and taste for salt. Adjust as needed.
Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime.
Just want to note that I made a double batch of this in the video I posted and I highly recommend bc it freezes and reheats flawlessly.

4.9 based on 66 reviews

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So delicious and It cleared my nose immediately! only switched the parsley with cilantro and turned out amazing

so yummy! added coconut milk and loved how it made it a tad thicker and complimented the ginger nicely

This is my fourth time making this since January. My daughter suggested it…I’m so glad she did. Tastes better than your typical chicken & rice soup and it’s an explosion of goodness for your body & senses!

I never leave comments but I had to. This soup is absolutely fantastic! Easy to make, fantastic taste and colour. Don’t be afraid to use all the purée!

Loved this recipe, so good. I roasted boneless chicken thighs and pulled those s part in the soup. Lime and cilantro would be a good addition!

Exceeded expectations and super super easy to make!!!

Fabulous

This was SO GOOD! I knew I’d like a swamp green soup, but this is like add-to-my-weekly-rotation good.

My go to sick day soup! It’s so cozy but also refreshing to eat when you’re sick. It’s so flavorful, and easy to make.

This is amazing!! I made it vegan by using “no chicken” bouillon, added roasted veg bouillon, and seitan. It was sooooo amazing! Will be making on repeat. Was too much rice for me so will half that next time. But SO excited I found this. Thanks Meredith!!!!!