4 cups chicken bone broth (or more)
1 heaping cup cooked rice (white or brown)
1 cup cooked pulled chicken
4 cloves garlic
1 yellow onion
4 stalks of green onion
1 jalapeño (or more, depending on taste)
1 cup parsley, packed
1 container baby spinach, wilted
4 basil leaves
Salt to taste
Soy sauce to taste
Heat Dutch oven over medium heat. Add onion and leek and sauté. Before the onion begins to brown, add the garlic and cook until fragrant. Be careful not to let garlic burn. Add bone broth and bring to a boil. Fold in the spinach. Cook the spinach until wilted and shrunken in size. Using a slotted spoon, transfer the spinach and onions 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.
Add scallion, jalapeño, basil and parsley into the blender with the spinach. Add about 1/4 cup of broth from pot and 1 tsp salt. Blend until smooth, about 60 seconds. If the blender gets stuck, add more broth. If your blender is too small, you can do this in batches or use a food processor.
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.
Add soy sauce to taste. Optional toppings, parsley, Parmesan, drizzle of cream, Greek yogurt, lime juice etc.
Original recipe calls for 2 inches fresh ginger peeled and raw garlic. I omitted these ingredients (or better, I included garlic but I cooked it prior to adding it to the blender) to taste but aparently they are very good for immunity!