WILT THE SPINACH: In a large Dutch oven or pot, bring the chicken stock to a boil. Stir in the spinach and cook just until it wilts, about 1 minute. Use a slotted spoon to transfer the spinach to a blender and set aside to cool. (Do not ignore the cooling step; blending hot things can cause your blender to explode.)
Add the rice to the broth and allow the liquid to return to a boil. Lower the heat and simmer, uncovered, until the liquid has thickened and the rice begins to break apart, 10 to 15 minutes. Turn off the heat when the desired consistency is reached.
MAKE THE GREEN GARLIC AND GINGER PUREE: Add the parsley, green garlic, whole jalapeños, garlic, ginger, 1 teaspoon of salt, and ¼ cup water to the cooled spinach. Blend until smooth, about 60 seconds. If the mixture gets stuck, add a splash more water.
ASSEMBLE: Fold the chicken into the rice-thickened broth along with about half of the garlic-and-ginger puree. Taste and add a bit more puree until the soup is flavored to your liking. I go full-batch puree, but not everyone loves how pungent it can be. Season with more salt and a few splashes of soy sauce to taste and turn off the heat.
SERVE: Ladle the soup into bowls and finish with parsley and a few jalapeño slices. Serve with a wedge of lemon or lime.
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.
I had my doubts. But oh my god???? Immediately one of the best soups I’ve ever had!!
I love this soup and have made it multiple times! I use an immersion blender to make it easier and this changes this recipe a little. After wilting the spinach I immersion blend the herbs in the same pot until smooth, then add the chicken, and then add the rice, bring to a boil, and simmer. This soup is great for feeling better when under the weather, meal prep, and weight loss.
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
I was sceptical about the raw ginger and garlic and so much parsley. I have to tell you this is such a great soup. I used my frozen turkey broth and boiled 1.5 chicken breasts for 15 mins to cook them. Added half the herb mixture and tried it. I just decided to go for it and WOW am I ever pleases. The spice of the two jalapeños is perfectly balanced and a pleasure to drink.
I need to thank @GalinaDenzel for the recommendation!
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!!!