Yerba Mate Chicken and Cilantro Soup



4 cups boiling water

3 Tbsp loose leaf Argentinian Yerba Mate tea

2 Tbsp 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 tsp sea salt, plus more to taste

8 Tbsp 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


Measure the boiling water in a large glass measuring cup or large mug. Place the Argentinian 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 saute until fragrant, about 1 minute.
Add brewed Argentinian 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.

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