Description
A vibrant and hearty chicken and rice soup blended with fresh ginger, green garlic, herbs, and tender chicken for a healthy dinner.
Ingredients
Scale
- 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, white and green parts
- 2–3 jalapeños, stems and seeds removed
- 1 cup fresh parsley, packed
- 4 cups baby spinach, packed
- Salt to taste
- Soy sauce to taste
- Lemon or lime wedges for serving
Instructions
- Bring chicken broth to a boil and add spinach. Cook until wilted, then transfer spinach to a blender and cool slightly.
- Add rice to broth, bring to boil, reduce to simmer and cook 10–15 minutes until thickened.
- Add garlic, ginger, green garlic, jalapeño, parsley, water and salt to blender with spinach. Blend until smooth.
- Fold chicken into thickened broth.
- Stir in half of herb puree, taste, then add more as desired. Adjust salt.
- Turn off heat and serve with soy sauce, parsley, jalapeño slices and lemon or lime.
Notes
- Do not add hot liquid to blender.
- Add herb puree gradually to control garlic intensity.
- Soup freezes and reheats well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg