Kristi's Gluten Free Cilantro Chicken Soup

Total Time
Prep 10 mins
Cook 25 mins

Serve with a side of crusty bread and call it a meal!

Ingredients Nutrition


  1. 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.
  2. Add onion and cook until onion is transparent, stirring regularly so garlic doesn't burn. Add broth and deglaze any stuck on garlic bits.
  3. While bringing to a boil, add carrots, celery, chicken and potato. Simmer until potato is soft.
  4. 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.
  5. 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.


Most Helpful

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.

improvisingcook May 10, 2011

Very flavorful! A delicious and robust soup.

Brookingsbooks March 15, 2011

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!!!

LARavenscroft October 16, 2008

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