Swamp Soup

Poached chicken and rice in a bright green broth blended from cilantro, parsley, spinach, jalapeño and lime.

⏱ 35 minDinner, lunch

Protein
60g
Calories
535
Carbs
42g
Fat
13g

Per serving, estimated.

Ingredients

4 servings

Recipe as written makes 4 servings.

    Steps

    1. Poach the chicken: lay [[chicken]] of chicken in one layer in a medium pot. Cover by at least an inch with cold water or broth. Add [[poach_garlic]] smashed garlic cloves, [[poach_salt]] salt and the peppercorns.
    2. Bring just to a gentle simmer over medium-high (small bubbles at the edges). Right away, turn to low, cover tightly and cook 12–15 minutes, until 160–165°F in the thickest part.
    3. Rest the chicken 5 minutes, shred with two forks and cover to keep warm.
    4. Blend the greens: in a blender, put [[cilantro]] of cilantro, [[parsley]] of parsley, [[spinach]] spinach, [[jalapenos]] jalapeños, [[garlic]] garlic cloves, [[ginger]] of ginger, [[lime]] lime juice, [[salt]] salt, [[pepper]] pepper and about a third of [[broth]] bone broth (just enough to blend). Blend on high 60–90 seconds until smooth and bright green.
    5. Warm the broth: bring the rest of the bone broth to a gentle simmer in a large pot over medium heat. Whisk in the green puree.
    6. Keep it on medium-low for just 2–3 minutes, to take the raw edge off the garlic and ginger. Don’t boil it or cook it longer, or the green turns a dull olive color.
    7. Taste. If it’s flat, add more lime and a pinch of salt.
    8. Bowls: divide [[rice]] rice among the bowls (about ¾ cup each) and pile the chicken next to it (5–6 oz each). Ladle the hot broth over. Top with [[avocado]] avocado, [[radishes]] radishes, lime wedges and any extras.

    Heat

    • Mild: seed both jalapeños and cut out the white ribs.
    • Medium: seed one, leave the other whole.
    • Spicy: leave both whole, or add a serrano.

    Meal prep

    • Keep the chicken, rice and green broth in separate containers in the fridge, up to 4 days.
    • Reheat the chicken and rice in the microwave or a pan. Warm the broth separately, on low, just until hot, so it stays green. Assemble right before eating.
    • Shortcut: use a store-bought rotisserie chicken, skin off, shredded, instead of poaching.

    Notes

    • Nutrition, per bowl, checked: chicken 1.75 lb raw (about 240 calories, 45g protein a bowl), bone broth (45 / 10), rice ¾ cup (155 / 3), avocado (80 / 1), greens and lime (about 15 / 1). About 535 calories and 60g protein. The original said 490 and 58g; it undercounted a little.
    • The original gives ranges: 1.75–2 lb chicken, 4–5 garlic cloves, 3–4 tbsp lime juice, 1–1.5 tsp salt, 2–3 radishes.