Yerba Mate Chicken and Cilantro Soup Recipe
Servings: 6
Ingredients
- 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
- 1/2 cup water
- 1/2 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.
- 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.
- 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.