During a recent Mel Robbins  podcast she mentioned a soup that she made that made her feel amazing. I immediately found the recipe and made it on Sunday!It was AMAZING~ Each bowl is loaded with immune boosting ingredients and was a beautiful green color because of the fresh parsley, green onion and spinach.

ingredients

Units: US

• 4 cups chicken broth (I used Chicken Bone Broth)

• 1 heaping cup cooked rice ( I used brown rice and cooked it in my instapot)

• 1 cup cooked and pulled chicken ( I used chicken breasts that I cooked in OurPlace Oven with paprika, orageno, garlic and thyme, shredded)

• 4 medium cloves of garlic

• 2 inches fresh ginger, peeled

• 2 stalks of green garlic, or scallions or green onions, white and green parts ( I used green onions)

• 2-3 jalapeños**, stems and seeds removed, plus more for garnish (I used 2, because they were huge)

• 1 cup parsley, packed plus more for garnish

• 4 cups baby spinach, packed

• I added additional 2 stalks of celery, only because I had it on hand. 

• Salt to taste

• Soy sauce to taste ( I prefer coconut aminos)

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

• I added lime juice squeezed at end for serving and also think that it would be delish with a dollop of Greek yogurt when serving!

directions

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 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. 

4. When broth is thickened, add chicken. Put the puree in and fold in together.  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. I think it would be delish with a dollop of Greek yogurt too!

tools I used for this recipe

Vitamix Blender  - puree vegetables → see on Favorites 

Insta Pot  - for cooked rice → see on Favorites 

Our Place Wonder Oven, Roasted Chicken Breast → see on Favorites 

Non Toxic Pot by Our Place, simmered the soup → see on Favorites