2 Tablespoons unrefined, cold-pressed olive oil or avocado oil
1 onion, diced
2 carrots, diced
2 garlic cloves, finely chopped
4 cups chicken stock, preferably homemade
2 teaspoons sea salt, plus more to taste
8 Tablespoons white rice or quinoa, rinsed and drained (if using brown rice, cooking time will increase to 45 minutes*)
1-2 Yukon Gold potatoes or boiling potatoes (about 12 oz), peeled and cut into bite-size pieces
1 cup cilantro
½ cup water
½ cup cooked shredded chicken
1 cup organic frozen mixed vegetables (cut green beans, whole corn kernels, peas)
freshly ground black pepper to taste
Lime wedges, for serving
Instructions
Measure the boiling water in a large glass measuring cup or large mug. Place the yerba mate tea leaves in a tea ball or a tea bag and place in the boiling water, allow to steep for 5 minutes, remove the tea ball and set the brewed tea aside.
Add brewed Yerba Mate, chicken stock, salt, rice, and potato and bring to a boil. Lower heat to a simmer and cook, covered until potatoes and rice are tender, about 15 minutes.
Meanwhile, process cilantro and water in a blender. Stir into the soup mixture along with the cooked chicken and frozen vegetables and cook until heated through, about 5 minutes.
Taste for salt and pepper and serve with wedges of lime.
Recipe by Pamela Salzman at https://pamelasalzman.com/yerba-mate-chicken-cilantro-soup-recipe/