Swamp Soup

Transform that leftover rotisserie chicken into a warming and vibrant "Swamp Soup" using fresh green vegetables and herbs. Perfect for those gloomy days or when you need a comforting meal to ward off a chill.

Ingredients

🍗 1 whole Rotisserie Chicken, approx. 3lb/1.36kg
💧 8-10 cups water
🍃 3-4 bay leaves
🌿 1-2 teaspoons oregano
🌶️ 1-2 teaspoons black peppercorns
🧄 4-6 cloves garlic, smashed
🥄 1-2 tablespoons minced garlic
🌶️ 2 medium-sized jalapeños, halved
🫚 2 small knobs ginger, peeled and chopped
🥬 1 bag of spinach, 5-6 oz / 140-170g
🌿 1 handful parsley, chopped, stems removed
🌿 1 handful cilantro, chopped, stems removed
🌿 A few fresh basil leaves
🍚 1-2 cups cooked rice
🧂 Salt
🧂 Pepper

Instructions

1- Debone the Chicken:

• Remove the skin, fat, and all the meat from the rotisserie chicken.
• Shred the meat and set it aside.

2- Make the Chicken Stock:

• Place the chicken bones and any remaining skin/fat in a large stock pot. Cover with water.
• Heat the pot over high heat until boiling, then reduce to a simmer.
• Add bay leaves, oregano, black peppercorns, and smashed garlic cloves to the simmering pot.
• Allow the stock to simmer, covered, for about 3 hours.

3- Strain the Stock:

• After simmering, use a mesh skimmer to remove all chicken bones and large pieces from the stock, leaving a clear broth.

4- First Green Blend:

• In a KOIOS personal blender, add 2 chopped jalapeños and 2 chopped ginger knobs.
• Dip the entire bag of spinach into the simmering stock briefly until limp, then add it to the blender. Blend until smooth.

5- Combine First Blend:

• Stir the spinach-jalapeño-ginger mixture into the pot, combining it with the broth.

6- Second Green Blend:

• Add chopped parsley, cilantro, minced garlic, and basil leaves to the blender. Blend until smooth.

7- Combine Second Blend:

• Pour the herb mixture into the soup pot, stirring thoroughly to mix the flavors.

8- Assemble the Soup:

• Add the shredded chicken and cooked rice to the soup. Stir well.

9- Season and Serve:

• Add salt and pepper to taste. Serve the soup hot in a white ceramic serving bowl.

Prep Time: 20-30 minutes
Cook Time: 3 hours
Total Time: Approximately 3 hours 20 minutes to 3 hours 30 minutes
Servings: 6
Calories: ~250
Protein: ~25g
Fat: ~8g
Carbohydrates: ~20g
Equipment: Cutting Board (white plastic), Chef's Knife, Large Stainless Steel Stock Pot, Gas Stove, Stainless Steel Tongs, Mesh Skimmer, KOIOS personal blender, Wooden/Silicone Spoon or Ladle, White Ceramic Serving Bowl, Glass Containers for Shredded Chicken

Cooking Tips

• Use rotisserie chicken bones to enrich the broth quickly.
• Brief blanching of spinach keeps it nutrient-rich and vividly green.
• Two-stage blending allows for controlled flavor and color infusion.

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Swamp Soup