Swamp Soup

180 mins
Serves 1
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Directions

  1. 1Remove the chicken’s trussing string.
  2. 2Remove the chicken’s trussing string.
  3. 3Remove the chicken’s trussing string.
  4. 4Take off all the meat from the chicken, separate it from the bones, and save the bones to make stock.
  5. 5Take off all the meat from the chicken, separate it from the bones, and save the bones to make stock.
  6. 6Take off all the meat from the chicken, separate it from the bones, and save the bones to make stock.
  7. 7Add the bones to a stock pot and fill it up with water until it covers the chicken.
  8. 8Add the bones to a stock pot and fill it up with water until it covers the chicken.
  9. 9Add the bones to a stock pot and fill it up with water until it covers the chicken.
  10. 10Place the stock pot on the stove and turn on the burner to the highest heat.
  11. 11Place the stock pot on the stove and turn on the burner to the highest heat.
  12. 12Place the stock pot on the stove and turn on the burner to the highest heat.
  13. 13Add bay leaves, oregano, black peppercorns, and garlic to the pot.
  14. 14Add bay leaves, oregano, black peppercorns, and garlic to the pot.
  15. 15Add bay leaves, oregano, black peppercorns, and garlic to the pot.
  16. 16Once the water starts boiling, bring it down to a simmer and let it cook off for about three hours.
  17. 17Once the water starts boiling, bring it down to a simmer and let it cook off for about three hours.
  18. 18Once the water starts boiling, bring it down to a simmer and let it cook off for about three hours.
  19. 19Take out all the bones from the pot.
  20. 20Take out all the bones from the pot.
  21. 21Take out all the bones from the pot.
  22. 22Into 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).
  23. 23Into 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).
  24. 24Into 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).
  25. 25Add the spinach to the blender and blend it up until it looks like a green liquid.
  26. 26Add the spinach to the blender and blend it up until it looks like a green liquid.
  27. 27Add the spinach to the blender and blend it up until it looks like a green liquid.
  28. 28Now add your mixture to your broth.
  29. 29Now add your mixture to your broth.
  30. 30Now add your mixture to your broth.
  31. 31Grab a handful of parsley and cilantro, cut the stems off, stuff it in the blender again, add some garlic and some basil leaf.
  32. 32Grab a handful of parsley and cilantro, cut the stems off, stuff it in the blender again, add some garlic and some basil leaf.
  33. 33Grab a handful of parsley and cilantro, cut the stems off, stuff it in the blender again, add some garlic and some basil leaf.
  34. 34Blend it all up and add it to your stock.
  35. 35Blend it all up and add it to your stock.
  36. 36Blend it all up and add it to your stock.
  37. 37Add in some leftover rice and some chicken meat to the stock.
  38. 38Add in some leftover rice and some chicken meat to the stock.
  39. 39Add in some leftover rice and some chicken meat to the stock.
  40. 40Mix it all up and add some salt and pepper to your liking.
  41. 41Mix it all up and add some salt and pepper to your liking.
  42. 42Mix it all up and add some salt and pepper to your liking.
  43. 43Serve in a bowl.
  44. 44Serve in a bowl.
  45. 45Serve in a bowl.

Ingredients

  • 1 whole Rotisserie chicken
  • 1 whole Rotisserie chicken
  • 1 whole Rotisserie chicken
  • Bay leaves
  • Bay leaves
  • Bay leaves
  • Oregano
  • Oregano
  • Oregano
  • Black peppercorns
  • Black peppercorns
  • Black peppercorns
  • Garlic
  • Garlic
  • Garlic
  • 2 Jalapenos
  • 2 Jalapenos
  • 2 Jalapenos
  • 2 knobs Ginger
  • 2 knobs Ginger
  • 2 knobs Ginger
  • 1 bag Spinach
  • 1 bag Spinach
  • 1 bag Spinach
  • 1 handful Parsley
  • 1 handful Parsley
  • 1 handful Parsley
  • 1 handful Cilantro
  • 1 handful Cilantro
  • 1 handful Cilantro
  • leftover Rice
  • leftover Rice
  • leftover Rice
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • 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!