Green Garlic & Ginger Chicken and Rice Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring bone broth to a boil and fold in the spinach. Cook the spinach until wilted and shrunken in size. Using a slotted spoon, transfer the spinach out of the broth and into your blender. Set aside to cool. 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 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. When broth is thickened, fold in the chicken. I recommend mixing in about half of your herb puree and giving it a taste before dumping it all in. 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. Mix to combine, and taste for salt. Adjust as needed. Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime. Just want to note that I made a double batch of this in the video I posted and I highly recommend bc it freezes and reheats flawlessly.

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