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Swamp Soup
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Swamp Soup

Swamp Soup

Don’t let the name scare you off, because this is pure comfort in a bowl. It starts with a rotisserie chicken and builds flavor with garlic, ginger, jalapeño and herbs until it’s basically a hug for your insides. And def don't forget the squeeze of lemon at the end - it just makes everything pop. And for slightly less work, but no less taste, try this Chicken Soup with Rice, Dill & Spinach - you'll love it too.

Ingredients

  • One whole, fully cooked deli roasted chicken - the supermarket kind is ideal here
  • 2 cups chicken broth
  • 2 cups water
  • 6 cloves garlic, peeled
  • 12 whole black peppercorns
  • 1 tablespoon dried oregano
  • 1 large bay leaf
  • 1 - 5 ounce bag baby spinach
  • 2 jalapenos, sliced in half - seeds removed if you prefer
  • 2 inch piece of ginger, peeled and cut into slices
  • 1 bunch parsley, no stems
  • 1 bunch cilantro, no stems
  • 4 green onions, roots removed and cut into 3 inch pieces
  • One cup uncooked rice
  • Lemon for serving

Directions

  1. Pull apart the chicken, and put the meat into a bowl and the bones, carcass etc into a pot along with the chicken broth and water - add more of with just to cover the bones
  2. Put in the garlic, peppercorns, oregano and bay leaf - bring to a boil, turn down to a simmer and partially cover - let cook 90 minutes
  3. When it's done, strain the broth putting it back into the pot (reserving the now softened garlic cloves) bring back to a simmer and add the spinach
  4. Let it blanch about 30 seconds until wilted, and put just the spinach into a blender with the jalapenos, ginger, parsley, cilantro and green onions
  5. Add about a cup of the broth to help it along, and blend until smooth, pour into the pot, bring to a simmer and add the rice - cook until the rice is done 10-15 minutes
  6. Shred 2-3 cup of the reserved chicken, add to the pot and cook until the chicken is warmed through - 3-5 minutes
  7. Season to taste with salt & pepper, and serve with a squeeze of lemon juice