Yerba Mate Chicken and Cilantro Soup Recipe
Serves: 6
  • 4 cups boiling water
  • 3 Tablespoons loose leaf yerba mate tea
  • 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
  1. 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.
  2. In a large stock pot, warm the oil. Saute the onion and carrot until tender and translucent. Add the garlic and sauté until fragrant, about 1 minute.
  3. 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.
  4. 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.
  5. Taste for salt and pepper and serve with wedges of lime.
Recipe by Pamela Salzman at