You are here: Home » Recipes » Jade Garden Soup Jade Garden Soup Recipe by Favorite Recipes Press Yield 6 to 8 servings This soup can be served hot or cold. PrintEmail Ingredients 6 cups strained chicken stock, or 5 (10 3/4-ounce) cans chicken broth1 large onion, chopped1 -- carrot, sliced2 -- ribs celery, sliced1/3 cup rice1 1/3 cups spinach, packed down1 1/3 cups lettuce, packed down1 1/3 cups parsley, packed down -- Salt -- Pepper -- Accent -- Sour cream, paprika and dill weed for garnish Instructions Cook stock, onion, carrot, celery and rice for 35 minutes, covered, or until rice is soft. Place spinach, lettuce and parsley in saucepan. Cover with water and bring to a quick boil. Drain immediately. Add to soup. Adjust seasonings. Mix in blender until smooth. May be thinned with more broth. Refrigerate overnight. Garnish as desired. Recipe reprinted with permission from Les Passees’ Well Seasoned A Southern Classic (Les Passees, Inc., Memphis, Tn., 1982).