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Title: Swamp Soup
Categories: Poultry, Greens, Vegetables, Herbs
Yield: 5 servings

4 c Chicken bone broth or
- chicken stock
4 c Baby spinach; packed
2 Jalapenos
5 Cloves garlic
1 (1") piece of fresh ginger
1 c Fresh parsley stems &
- leaves; packed
2 c Cooked rice
1 lb Cooked chicken; shredded or
- cut in bite-sized pieces
3 tb Soy sauce or tamari
1/2 ts Salt
Fresh lime juice; opt

Keep in mind that chicken stock and bone broth are not
the same thing!

In a Dutch oven or stock pot, bring the broth to a
simmer over medium heat. Add the spinach and cook until
wilted. Remove the spinach to a blender or food
processor. Reduce the heat to low to keep the remaining
broth warm.

To the spinach, add the jalapenos, garlic, ginger,
parsley and 1/4 cup of the warm broth. Puree until
smooth, then return the spinach mixture to the pot of
warm broth.

Add the cooked rice, chicken, soy sauce and salt to the
pot and stir to combine. Bring the soup back to a simmer
and cook for 10-15 minutes until hot.

Ladle the soup into bowls and serve with a squeeze of
fresh lime juice and additional chopped parsley for
garnish. Enjoy!

Rutie Kazootie, Omagallee, Florida

Makes: 4 - 6 servings

RECIPE FROM: https://www.tasteofhome.com

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