Prep 10 mins
Cook 25 mins
Serve with a side of crusty bread and call it a meal!
- 4 cups low-fat chicken broth
- 2 garlic cloves, diced
- 1⁄2 medium onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and sliced
- 2 chicken breasts, diced
- 2 large potatoes, diced
- 2 limes, juice of
- white wine, 1 splash
- 1 bunch fresh cilantro, roughly chopped
- salt (to taste)
- oil (enough to fry garlic)
- In a stock pot or large sauce pan, put in enough oil to fry up your garlic. Turn heat on med-high and once oil is warmed up, toss in garlic bits. Cook until they brown. Don't let them burn.
- Add onion and cook until onion is transparent, stirring regularly so garlic doesn't burn. Add broth and deglaze any stuck on garlic bits.
- While bringing to a boil, add carrots, celery, chicken and potato. Simmer until potato is soft.
- Add a small handful of cilantro, less than half of your total. Add the juice of two limes and a splash of white wine (don't be shy). Allow to simmer together for about 5 minutes.
- Turn off the heat and stir in the rest of the cilantro. Let sit for 5-10 minutes so the cilantro can release all of its flavor.
yum yum, I doubled it for a potluck expecting leftovers and it looked like someone had licked the pot clean. I added some green chillies and a touch of jalapeno cause I had it to use.
Very flavorful! A delicious and robust soup.
Made for Pick A Chef - Fall 2008. This is awesome soup! I really liked that fact that this soup contains potatoes instead of rice or noodles. Almost every chicken soup recipe that has a clear broth usually has rice or noodles. The potatoes are a great addition and we love the flavor combination of lime and cilantro. I actually used cooked turkey meat instead of chicken because that is what I had. Anyway, this will be made over and over again. Thanks for posting this Kristi!!!