Credits To

Recipe Box

Wishbone Kitchen’s Swamp Soup

Credits to meredith hayden, @WishboneKitchen

Ingredients

Green Garlic & Ginger Chicken and Rice Soup

  • 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

Instructions

  1. 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.
  2. Add the cooked 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.
  3. 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.
  4. When broth is thickened, fold in the chicken. Meredith recommends 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.
  5. Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime.

Natalie’s Notes

Made November 17, 2025. This soup won’t be for everyone. It’s very pungent with the ginger and garlic, and a bit earthy. But if you’re coming down with a cold or need a reset, this soup is for you! Next time I’ll double it because it freezes and reheats flawlessly. I used a rotisserie chicken and about 3/4 of the herb mixture.