Swamp soup (green chicken and rice soup)

Remove the string from a deli roasted chicken and, while it is still warm, pull the meat into a bowl and put the bones in a pot; leave out the skin.

Cover the bones with water and chicken stock; add peppercorns, a small handful of oregano, whole garlic cloves and a bay leaf or two.

Bring to a boil, turn down to a simmer and cook about an hour and a half.

Remove all the bones carefully, checking for small ones.

Bring back to a simmer, add a five ounce bag of baby spinach and let it blanch and wilt about a minute.

Lift the spinach into a blender with some broth, peeled ginger chunks, green onion, a seeded jalapeno, a bunch of parsley leaves, a bunch of cilantro and a ladle of stock; blend about a minute until really smooth.

Pour the green puree into the pot and bring to a simmer.

Add a cup of raw rice and simmer about 15 minutes until cooked.

Fish out the softened garlic, mash it with a little broth and stir it back in.

Add the chicken in bite-size pieces and warm a couple of minutes; season with a good pinch of salt and pepper.

Serve with a little lemon juice and pepper on top.