Prep 35 mins
Cook 2 hrs
This warm soup has some nice Southwestern flavors in it, with lots of onions, cilantro, cumin and oregano. The tender chicken is first simmmered to create a broth, then it's added to the soup and almost shreds apart on its own. A tiny bit of cream rounds it out, but it's not a typical heavy cream soup. Delicious, takes a little time, but it's easy once the broth is done.
- 3 large boneless skinless chicken breasts
- 2 carrots, cut into 3 pieces each
- 1 1⁄2 cups cilantro, leaves and stems
- 1⁄2 large onion, quartered
- 3 cloves garlic, halved
- 1 russet potato, quartered
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons flour
- 1 1⁄2 cups cooked rice
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 tablespoons half-and-half
- 1 1⁄2 teaspoons salt (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 cup minced cilantro
- 1 -2 green onion, sliced,white and part of green
- Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
- Simmer together with 6 cups of water for about one hour (more if you have the time).
- Drain and reserve broth and chicken, discarding vegetables.
- When cool, cube chicken.
- Heat about 2 cups of reserved broth to almost boiling.
- In a large saucepan, saute onions and garlic together.
- Stir in flour until a"paste" forms.
- Add hot broth and whisk briskly to dissolve flour and thicken broth.
- Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
- Stir in cooked rice and cubed cooked chicken.
- Simmer all together for about 40 minutes, stirring occasionally.
- Chicken will almost shred itself!
- Stir in salt, pepper and half and half; heat but do not bring to boil.
- Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
- The soup will thicken up overnight; thin with water or broth if you wish.
Really delicious soup. It reminded me of a great soup I had while visiting Peru a couple of years ago...one taste and I was right back there, only that one was made with quinoa instead of rice. Next time I will try it with cooked quinoa. The broth was very tasty and worth the time to make from scratch. I did not have any half and half, so I had to settle for 2% milk, and I also used probably closer to 2 1/2 cups of rice as I was using up some leftovers. I will definitely be making this soup again.