Gringo Chicken-rice Soup

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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, and part of green

Recipe

• 1 combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
• 2 simmer together with 6 cups of water for about one hour (more if you have the time).
• 3 drain and reserve broth and chicken, discarding vegetables.
• 4 when cool, cube chicken.
• 5 heat about 2 cups of reserved broth to almost boiling.
• 6 in a large saucepan, saute onions and garlic together.
• 7 stir in flour until a"paste" forms.
• 8 add hot broth and whisk briskly to dissolve flour and thicken broth.
• 9 add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
• 10 stir in cooked rice and cubed cooked chicken.
• 11 simmer all together for about 40 minutes, stirring occasionally.
• 12 chicken will almost shred itself!
• 13 stir in salt, pepper and half and half; heat but do not bring to boil.
• 14 just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
• 15 the soup will thicken up overnight; thin with water or broth if you wish.