Green Garlic & Ginger Chicken and Rice Soup

재료

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, or 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

Salt to taste

Soy sauce to taste

*add more or less depending on how spicy you want it!

방향

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.

노트

I messed this up twice. Would like to try again because Naomi loves it but Matt said he would pass