By Meredith Hayden
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.

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I believe in happy & whole food that’s equally as fun to make as it is to eat.

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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

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime.
  6. 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.

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What do you think of this recipe?

A friend sent me this saying I had to try it – she was right, this was delish and so comforting! Will definitely make again.

Can’t wait to try this recipe! Looks delicious!

This soup is ALWAYS a go-to when I’m craving a warm and cozy health boost. I use a different method out of laziness. I put everything except for the rice and chicken into my large blender (sometimes in batches) and blend. Then I pour it into a pot and add my shredded chicken and cooked rice, and heat it up when I’m ready to eat. I also add lemon juice. Sometimes I add white beans. Amazing!!!

I saw the reviews that raved about the soup, and it still blew me away! I made a double batch to freeze some. I’m coming off of a cold and this was such a nice dish that I can see myself making all winter long. It’s cozy, but still light and bright. I’ve sent the recipe to 6 friends already. This one is going on repeat!

Incredible flavor. I did what some others suggested and swapped the parsely for the cilantro — if you are a cilantro lover like myself, I HIGHLY recommend. Next time, I will probably also add less rice or add more broth for a thinner consistency. Served with a piece of toasted sourdough bread, and it was perfect.

This is SOO good! I added chopped zucchini and a can of coco nut milk at the end. Also subbed parsley for cilantro and fibosted off with lime juice. WOW!!!

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