This viral chicken and rice soup, nicknamed swamp soup, gets a new flavor of garlic and ginger, plus a shower of parsley, jalapeño peppers, and green onions. Cilantro would be a great addition or replacement for parsley – and don’t sleep on the recommended citrus garnish for an even livelier bowl. If you end up using less than the total amount of mixed aromatics, you’ll end up with a tangy sauce for steak, chicken, or fish. White beans or chickpeas instead of chicken and a vegetable broth make this dish meatless.
The original recipe called for precooked chicken and cooked rice. We adapted it by cooking the rice and chicken in the broth, which reduced the number of dishes. This helps prepare the ingredients while the soup simmers; this will speed up the recipe.
Storage: Refrigerate for up to 3 days.
Ingredients
Servings: 2–4 (makes about 5 cups)
Directions
Active: 40 minutes
|Total: 1 hour
-
Step 1
In a large saucepan over high heat, add the chicken stock and bring to a steady boil, adjusting the heat if necessary. Add spinach and cook until wilted and shrunken, 1 to 2 minutes. Using a slotted spoon or spider, transfer the spinach to a heatproof blender.
-
2nd step
Add the chicken to the broth and return it to a boil. Reduce the heat so the broth is simmering and cook until the chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board, let it cool slightly, then use two forks to shred the chicken.
-
Step 3
Add the rice to the pan, cover and reduce the heat to low. Cook until the liquid thickens and the rice begins to break up, about 30 minutes.
-
Step 4
Meanwhile, add the parsley, 1/4 cup stock or stock, garlic, jalapeños, scallions or green garlic, ginger, and salt to the blender with the spinach. Cover lightly (see Notes), gradually increase speed to HIGH, and blend until smooth, about 1 minute, adding more chicken broth, a little at a time, if sauce does not mix well.
-
Step 5
Return the chicken to the pan, add half of the herb puree and mix. Taste and add more herb puree and/or salt, if desired. Season to taste with pepper. If the soup is not hot enough for your liking, reheat it briefly over medium heat until hot, stirring frequently.
-
Step 6
Pour into bowls and serve with soy sauce or tamari, parsley leaves, jalapeño slices and lemon or lime wedges, as desired.
Replacements
To make this vegetarian dish >> replace the chicken with white beans and use vegetable broth.
To reduce the heat >> use just one jalapeño or leave it alone.
Instead of parsley >> try cilantro or fresh mint.
Remarks
When blending the hot puree, be careful not to fill the blender pitcher more than halfway. Remove the center ring from the lid and place a kitchen towel over the opening while you mix. This will allow steam to escape and protect you from splatters. If you’re not sure if your blender is heat-safe or you don’t have one, you can use a heat-safe food processor or immersion blender.
To ensure the soup is gluten-free, use tamari, not soy sauce.
