Swampier Soup
Serves 8
Directions
- 1Saute leeks and half of your garlic in butter over medium heat.
- 2Add chicken breast and bone broth to the pot and bring to a boil.
- 3In a blender, combine two cups of water, spinach, peas, limes, jalapenos, basil, parsley, ginger, fish sauce, and mushroom umami seasoning.
- 4Blend until smooth.
- 5Add lentils and edamame to your pot.
- 6Add the blended herb mixture to your pot.
- 7Remove chicken breast and shred it.
- 8Whisk eggs into your soup.
- 9Add shredded chicken and rice to the pot.
- 10Adjust seasonings to taste and cook until lentils have softened.
Ingredients
- 1 tbsp butter
- 2 whole leek, chopped
- 1 head garlic, sliced
- 24 oz chicken breast
- 8 cup bone broth
- 1 cup green lentils, pre-soaked
- 4 cup spinach
- 2 cup peas
- 2 whole lime, peeled
- 3 whole jalapenos
- 1/2 bunch basil
- 1/2 bunch parsley
- 3 inch ginger, peeled
- 2 tbsp mushroom umami seasoning
- 2 tbsp fish sauce
- 1 bag jasmine rice, frozen
- 2 cup edamame
- 4 whole eggs, beaten
- salt (optional)
- pepper (optional)
Equipment
potblender
Tips
- Pre-soak the green lentils to reduce bloating.
- Use a yellow onion or green onions if you prefer.
- Add water if the soup becomes too thick as it sits.
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