Gringo Chicken-Rice Soup

Recipe by EdsGirlAngie
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READY IN: 2hrs 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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