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Cilantro, Lime, Rice, and Chicken Soup

From Statesboro Market2Go

<p>Flavorful, packed with veggies, plus it&#8217;s warm &amp; cozy, this soup is a great recipe for cold weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

6 cups Chicken broth
4 Scallions (chopped)
2 cups Chopped fresh cilantro leaves
3 cloves Garlic (chopped)
1 1/4 pounds Boneless skinless chicken thighs
1/2 cup Corn kernels
1/2 cup Peas
1/2 cup Diced carrots
Salt & pepper to preferance
1/4 cup Fresh cilantro
1 teaspoon Ground cumin
1/2 cup Long-grain white rice
1 tablespoon Fresh lime juice

Step by Step Instructions
  1. Put the chicken broth, cumin, cilantro, scallion and garlic into a blender and blend until they are all well combined.
  2. Put the broth mixture into a pot along with the chicken, corn, peas, carrots, salt and pepper. Bring the soup to a boil, then reduce the heat and let simmer for 20 minutes. Add the rice and simmer for 15 more minutes.
  3. Remove the chicken thighs from the soup and shred them into bite-sized pieces with two forks.
  4. Return the shredded chicken to the soup and allow to reheat. Stir in the additional cilantro and the lime juice, then serve.