Green Garlic Ginger Chicken and Rice Soup

Ingredients

Ingredients

• 4 cups chicken broth
• 1 heaping cup cooked rice
• 1 cup cooked and pulled chicken
• 4 medium cloves garlic
• 2 inches fresh ginger, peeled
• 2 stalks green garlic, or scallions or green onions, white and green parts
• 2-3 jalapeños, stems and seeds removed
• 1 cup parsley, packed
• 4 cups baby spinach, packed
• to taste salt
• to taste soy sauce

Instructions

1. Bring chicken broth to a boil and fold in the spinach. Cook the spinach until wilted and shrunken in size.
2. Using a slotted spoon, transfer the spinach out of the broth and into your blender. Set aside to cool.
3. 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.
4. 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.
5. When broth is thickened, fold in the chicken.
6. Mix in about half of your herb puree and give it a taste before adding the rest. 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.
7. Mix to combine, and taste for salt. Adjust as needed.
8. Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime.