Swamp Soup
Prep Time: 15 min
Cook Time: 25 min
Total Time: 35 min
Servings: 4
Ingredients
Directions
- Prepare the broth and spinach: Bring the chicken broth to a boil and fold in the spinach. Cook until the spinach wilts and shrinks. Using a slotted spoon, transfer the spinach out of the broth and into a blender. Let cool.
- Simmer the rice: Add the rice to the broth, bring it back to a boil, then reduce to a simmer. Let the rice simmer until the broth thickens and the rice starts to break apart (10–15 minutes).
- Blend the greens: Add garlic, ginger, scallion, jalapeño, parsley, and 2 tablespoons of olive oil to the blender with the spinach. Add 1/4 cup of water and 1 teaspoon salt, then blend until smooth (about 60 seconds). Add more water if needed for blending.
- Combine and adjust: Stir half of the spinach puree into the broth and taste before adding more. Adjust salt as needed. Fold in the pulled chicken and simmer briefly to combine flavors.
- Finish with olive oil: Drizzle the remaining 2 tablespoons of olive oil on top of the soup for a rich finish.
- Serve and garnish: Ladle soup into bowls and garnish with parsley or additional jalapeño slices as desired.
