Swamp Soup

Prep Time: 15 min

Cook Time: 25 min

Total Time: 35 min

Servings: 4

RECIPE INGREDIENTS

  • 4 cups chicken broth
  • 1 heaping cup cooked rice
  • 1 cup cooked and pulled chicken
  • 4 medium cloves of garlic
  • 2 inches fresh ginger, peeled
  • 2 stalks of green garlic, scallions, or green onions (white and green parts)
  • 2-3 jalapeños, stems and seeds removed, plus more for garnish
  • 1 cup parsley, packed, plus more for garnish
  • 4 cups baby spinach, packed
  • 1/4 cup Filippo Berio Extra Virgin olive oil (divided: part for blending, part for garnish)
  • Salt to taste
  • Soy sauce to taste

RECIPE DIRECTIONS

    1. 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.
    2. 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).
    3. 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.
    4. 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.
    5. Finish with olive oil: Drizzle the remaining 2 tablespoons of olive oil on top of the soup for a rich finish.
    6. Serve and garnish: Ladle soup into bowls and garnish with parsley or additional jalapeño slices as desired.