GRINGO CHICKEN-RICE SOUP

Gringo Chicken-Rice Soup image

Provided by EdsGirlAngie

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 18

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

Steps:

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.