swamp soup

Ingredients

• 6 cups Chicken Bone Broth (Homemade from roast chicken bones or low‑sodium store‑bought)
• 10 oz Fresh Spinach (Washed, stems removed)
• 3 cloves Garlic (Peeled and minced)
• 2 inches Fresh Ginger (Peeled and grated (about 2 tbsp))
• 1 Jalapeño (Seeded and finely diced (adjust for heat))
• 1/4 cup Fresh Parsley (Flat‑leaf, chopped)
• 1 cup Cooked Rice (Leftover white rice, preferably cold)
• 2 tbsp Tamari (Gluten‑free soy sauce, low sodium)
• to taste Salt (Sea salt)
• to taste Black Pepper (Freshly ground)

Instructions

1. Prep Aromatics

   Mince the garlic, grate the ginger, seed and finely dice the jalapeño, and chop the parsley.

   Time: PT5M

2. Heat the Bone Broth

   Pour the chicken bone broth into a large stockpot and bring to a gentle simmer over medium heat.

   Time: PT5M

3. Wilt the Spinach

   Add the fresh spinach to the simmering broth and stir until wilted, about 2–3 minutes.

   Time: PT3M

4. Blend the Soup

   Using an immersion blender, puree the broth and spinach until completely smooth. If using a countertop blender, blend in batches and vent the lid to release steam.

   Time: PT4M

5. Add Rice and Seasonings

   Stir in the cooked rice, tamari, minced garlic, grated ginger, diced jalapeño, and chopped parsley. Season with salt and freshly ground black pepper.

   Time: PT5M

6. Simmer to Meld Flavors

   Reduce heat to low and let the soup simmer for 10 minutes, stirring occasionally.

   Time: PT10M

7. Final Taste Check

   Taste the soup and adjust salt, pepper, or tamari as needed.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls and garnish with a sprinkle of extra parsley.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g