Step 1

To a large pot over high heat, add the chicken stock and bring to a steady boil, adjust the heat as necessary. Add the spinach and cook until wilted and shrunken, 1 to 2 minutes. Using a slotted spoon or spider, transfer the spinach to a heatproof blender.

Step 2

Add the chicken to the stock and return it to a boil. Reduce the heat so the broth is simmering and cook until the chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board, let cool slightly, then use two forks to shred the chicken.

Step 3

Add the rice to the pot, cover and reduce the heat to low. Cook until the liquid thickens and the rice begins to break apart, about 30 minutes.

Step 4

Meanwhile, add the parsley, 1/4 cup of the stock or broth, the garlic, jalapeños, scallions or green garlic, ginger, and salt to the blender with the spinach. Cover loosely (see Notes), gradually increase the speed to HIGH and blend until smooth, about 1 minute, adding more chicken stock, a little at a time, if the sauce is not blending well.

Step 5

Return the chicken to the pot, add half of the herb puree and stir to combine. Taste, and add more of the herb puree and/or salt, as desired. Season to taste with pepper. If the soup is not hot enough to your liking, briefly reheat over medium heat until hot, stirring frequently.

Step 6

Ladle into bowls and serve with soy sauce or tamari, parsley leaves, jalapeño slices, and lemon or lime wedges, as desired.