This viral chicken and rice soup, dubbed as the Swamp Soup, gets a fresh jolt of flavor from garlic and ginger, plus a shower of parsley, jalapeño peppers and scallions. Cilantro would make a great addition or swap for the parsley — and don’t sleep on the recommended citrus garnish for an even livelier bowl. If you wind up using less than the full amount of blended aromatics, it would make a punchy sauce for steak, chicken or fish. White beans or chickpeas in place of the chicken and a vegetable stock makes this meatless.
The original recipe called for pre-cooked chicken and cooked rice. We adapted it by cooking the rice and chicken in the broth, which cut down on dishes. It helps to prep ingredients while the soup is simmering; it will make the recipe go faster.
Storage: Refrigerate for up to 3 days.
