Directions
- 1Remove the chicken’s trussing string.
- 2Take off all the meat from the chicken, separate it from the bones, and save the bones to make stock.
- 3Add the bones to a stock pot and fill it up with water until it covers the chicken.
- 4Place the stock pot on the stove and turn on the burner to the highest heat.
- 5Add bay leaves, oregano, black peppercorns, and garlic to the pot.
- 6Once the water starts boiling, bring it down to a simmer and let it cook off for about three hours.
- 7Take out all the bones from the pot.
- 8Into a blender, add two jalapenos, two knobs of ginger, and the blanched spinach (cook the whole bag in the broth for a little bit until it's limp, then take it out).
- 9Add the spinach to the blender and blend it up until it looks like a green liquid.
- 10Now add your mixture to your broth.
- 11Grab a handful of parsley and cilantro, cut the stems off, stuff it in the blender again, add some garlic and some basil leaf.
- 12Blend it all up and add it to your stock.
- 13Add in some leftover rice and some chicken meat to the stock.
- 14Mix it all up and add some salt and pepper to your liking.
- 15Serve in a bowl.
Ingredients
- 1 whole Rotisserie chicken
- Bay leaves
- Oregano
- Black peppercorns
- Garlic
- 2 Jalapenos
- 2 knobs Ginger
- 1 bag Spinach
- 1 handful Parsley
- 1 handful Cilantro
- leftover Rice
- Salt
- Pepper
Equipment
Cutting boardStock potBlenderTongsStrainerSpatula
Tips
- This soup is the perfect meal when it's a little gloomy outside or when you're feeling really sick.
- Make sure to not cook the spinach for too long; just quickly dip it in and take it out when it's a little bit limp.
- Season with salt and pepper to your liking.
- The chef uses homegrown herbs for an enhanced flavor, so try to do so yourself if you can!
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