Kristi's Gluten Free Cilantro Chicken Soup Recipe #320627
Serve with a side of crusty bread and call it a meal!
35 min | 10 min prep
SERVES 2 , 2 big bowls
- 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.
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5 stars