LAZY VERSION

• Use pre cooked chicken or rotisserie chicken. Skip steps 1-3, add the cooked chicken in with the green puree.

• Use pre cooked rice. Add it in step 6, but let it cook for just 5 minutes.

SUBSTITUTIONS

• Sub for chickpeas: you can use any kind of bean, or you can omit entirely! If you omit, I would make this recipe into just 4 servings. The macros for 4 servings without the chickpeas would be: 350 cal / 11g fat / 34g carbs / 2g fiber / 35g protein.

• Sub for cilantro: replace with more parsley

STORAGE

• Allow to come to room temp and then store in airtight containers in the fridge. I like using these containers.

• This soup is freezer friendly! I like storing it in Souper Cubes.

REHEATING

• Reheat for 2-3 minutes, stirring halfway through.

REDUCE FOOD WASTE

• You may have leftover ingredients for the green puree. You can make a double batch and freeze half of the puree to make this soup again in the future!

• Leftover parsley or cilantro? Store it like a bouquet of flowers in a mason jar in your fridge.

• Leftover green onion? Keep it in your fridge for up to a week and add it to a stir fry or use the dark green parts as garnish on basically anything!

• Leftover ginger? Peel it and store it in a zipoc bag in the fridge!