Rosemary Chicken Soup

Ingredients

• 1 garlic clove, minced (more if it suits your taste)
• 1 large yellow onion, chopped
• 2 ounces extra virgin olive oil
• 32 ounces chicken broth
• 2/3 cup milk
• 1/3 cup water
• 2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped)
• 2 teaspoons sea salt (regular salt works fine too)
• 1 teaspoon fresh ground black pepper (regular pepper works fine too)
• 1 teaspoon ground cumin (adjust to taste, we like about 2 tsp)
• 1/4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp)
• 1 bay leaf
• 1 lb cooked chicken, chopped
• 1 cup corn (fresh, canned, frozen, whatever ( drain the liquid)
• 4 ounces sliced mushrooms, drained
• 2 ounces diced pimentos (about half a small jar, without the liquid)
• 1 cup instant rice

Directions

1. 1

   Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.

2. 2

   Add chicken broth, milk, and water; stir over medium-high heat.

3. 3

   When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.

4. 4

   Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.

5. 5

   Reduce heat and simer for 15 to 20 minutes to blend the flavors.

6. 6

   Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.

7. 7

   Remove bay leaf before serving.