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Bring 4 cups of chicken broth to a boil.
Add 4 cups of baby spinach to the broth and cook until wilted and shrunken in size.
Using a slotted spoon, transfer the spinach out of the broth and into your blender. Set aside to cool.
Add 1 cup of cooked rice to the broth, and bring back to a boil.
Reduce broth to a simmer and cook until liquid has thickened and rice begins to break apart, about 10-15 minutes
While broth is thickening,
Transfer garlic, ginger, scallion, jalapeño and parsley into the blender with the spinach. Add about ¼ cup of water and 1 tsp salt. Blend until smooth, about 60 seconds. If the blender gets stuck, add more water. If your blender is too small, you can do this in batches or use a food processor. DO NOT PUT HOT SOUP IN YOUR BLENDER, IT WILL EXPLODE.
When broth is thickened, fold in the chicken. I recommend mixing in about half of your herb puree and giving it a taste before dumping it all in. The pungency of raw garlic can vary, and if you’re sensitive to garlic or are prone to acid reflux you might want to hold back a bit. Mix to combine, and taste for salt. Adjust as needed.
Turn off the heat and serve. Finish with soy sauce, more fresh parsley, thinly sliced jalapeño, and a wedge of lemon or lime.