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 101 reviews

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I was hesitant…but it’s INCREDIBLE. I used wild rice and will definitely be making again! 20/10.

this recipe is genuinely so amazing. made it exactly like meredith says the first time (even double batched and froze half!) and it was so bomb both batches. second time around (today) i didn’t have all the things that the recipe called for but i improvised and it still came out GREAT. i didn’t have ginger so subbed that for a mix of cumin, white pepper, and cayenne. added a bit more broth and chicken than the recipe calls for (1.5 cups and 2-ish cups respectively). no jalepeno since i added in the cayenne. subbed kale for the parsley and it prob was around 2 cups, i just used a whole bunch. and i only had a random ziploc of frozen spinach which i did not measure but prob was only 2 cups. i also added in some asparagus which i blanched just like the recipe calls for with the spinach and that’s it lol! love that this recipe is easily modifiable!!! 100% in my rotation.

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

Loved

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

Girl you’ve outdone yourself

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!!!

Loved it! Very flavorful!

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.