Costco Rotisserie Chicken Green Soup

Remove the rotisserie chicken from its packaging and take off all the meat, separating it from the bones. Save the shredded chicken meat in a container for later use.

Place the chicken bones into a large stock pot. Add approximately 10 cups of water, or enough to fully cover the bones.

Place the pot on the stove over high heat. Add 3 bay leaves, 1 teaspoon of dried oregano, 1 teaspoon of black peppercorns, and 3-4 smashed garlic cloves to the pot.

Once the water starts boiling, reduce the heat to a simmer and let the stock cook for approximately 3 hours.

After 3 hours, carefully remove all the bones and other solids from the stock using a strainer or tongs, discarding them.

While the stock is simmering, prepare the first green mixture: In a blender, add 2 deseeded and roughly chopped jalapeños and 2 peeled and roughly chopped knobs of ginger.

Blanch 1 bag (approx. 150g) of fresh spinach by quickly dipping it into the hot chicken stock until it's slightly limp, then remove it immediately and add it to the blender with the jalapeños and ginger.

Blend the jalapeño, ginger, and spinach mixture until it forms a smooth green paste.

Pour the blended green mixture into the simmering chicken stock and stir to combine.

Prepare the second green mixture: Chop 1 handful (approx. 0.5 cup) of fresh parsley and 1 handful (approx. 0.5 cup) of fresh cilantro, removing the stems. Add them to the blender.

Add 1-2 minced garlic cloves and 5-7 fresh basil leaves to the blender with the parsley and cilantro. Blend until smooth.

Pour the second blended green mixture into the stock and stir well.

Add 2 cups of cooked rice and all the shredded rotisserie chicken meat (approx. 800g) that was set aside earlier into the pot. Mix everything thoroughly.