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 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.