Swamp Soup (aka green garlic ginger chicken soup)
There’s a reason this Swamp Soup went viral! It’s the cozy, bold, bright-green chicken soup you make when you’re trying to use up “sad produce,” feed your family something nourishing, and still want it to taste legitimately delicious.
Why You’ll Love This Soup
Inspired by Wishbone Kitchen’s version (aka the Green Garlic + Ginger Chicken & Rice Soup), this recipe blends wilted spinach with garlic, ginger, parsley, jalapeño and scallions, then swirls it into broth with shredded rotisserie chicken and rice for the ultimate bowl of feel better food.
My daughter said to me after trying this “I don’t care how gross it looks. This is so good, mom!”
I don’t think I need to say much more other than this soup is LOADED, I mean, LOADED with immune boosting superfoods like raw garlic, fresh ginger, spinach, parsley, jalapeños….it’s chicken soup for the soul.
Just in time for cold & flue season. As Meredith says: It’s basically a flu shot.
Swamp Soup aka Green Ginger, Garlic and Chicken Soup
Ingredients:
1 rotisserie chicken, meat removed and shredded (see this video), save the bones and carcass and make this broth
8 cups chicken stock
2 cups cooked rice
5 garlic cloves
3 inch piece of fresh ginger, grated
4 green onions, white and green parts
1-2 jalapeños, seeds removed (if you can handle more heat, go for more!)
2 cups of parsley
1 clam shell of spinach (at least)
1 lime, juiced
salt to taste
soy sauce to taste
Directions:
Bring your broth to a boil and dump in the spinach. Cook until the spinach is wilted then using tongs or a slotted spoon, transfer the spinach to a blender. Set aside.
Add the rice to the broth. Bring back to a boil, then reduce the heat to a simmer. Let the rice simmer in the broth for about 10-15 mins.
Add the garlic, ginger, scallions/green onions, jalepeños and parsley to the blender with the spinach. Add 1/4 cup water and 1 tsp salt. Blend for about 60 seconds until very smooth.
Add the chicken into the broth with 1/2 of the green puree. Taste and if you like, add the rest of the puree. I used all of mine - the flavour was just perfect, but if you find it too strong, hold some back. Season again with salt & pepper.
Remove from the heat and add the lime juice. Serve with a splash of soy sauce, extra parsley, some jalapeños and a wedge of lime for garnish.
Enjoy!
Tools I used in this recipe
This post contains affiliate links, which means I may earn a small commission (at no extra cost to you). I only share products I use, love, or genuinely recommend.
Recipe Notes
Make it gluten-free: swap soy sauce for tamari or coconut aminos
Make it spicier/milder: jalapeño seeds in/out
No blender? use immersion blender or finely chop + simmer longer
Too “green”? start with half the purée
If you loved this soup, try one of these
Creamy Tomato Soup (minus the cream)
Sausage, Spinach and White Bean Soup
Anytime one of my kids is able to see past what a dish looks like and eats it gladly, I know it’s a winner! You’ve got to try this one! If you did, what did you think? I hope it was a hit and I’d love to hear your comments or a review! Leave it here so others can see! Thank you!