Chicken Soup with Lime and Cilantro
Active Time: 20 minutes | Total Time: 1 hour 30 minutes | Serves 6 | Gluten Free
- 1 yellow onion
- 3 carrots
- 3½ pound whole chicken
- 4 teaspoons kosher salt, plus more to taste
- 12 black peppercorns
- 1 bunch fresh cilantro
- 1 cup brown rice
- 3 poblano peppers
- 2 limes, cut into wedges
Cut the onion into quarters and peel. Quarter the carrots crosswise. Put them in a large pot along with the chicken. Fill the pot with cold water just to cover the chicken and add the salt and peppercorns. Tear off some of the cilantro sprigs (rinse them well) and add to the pot.
Place the pot over medium-high heat and let come to a boil. Reduce the heat to medium-low and simmer for about 1 hour, until the chicken pulls away easily from the bone.
Make the rice: In a medium saucepan, combine the rice and 1¾ cups water over medium-high heat. Let come to a boil, give a quick stir, cover tightly, and reduce the heat to low. Simmer for about 35 minutes, or until the water is absorbed. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes.
Meanwhile, place the peppers over the flame on your stove and char on all sides. Alternatively, you can char them under your broiler. When cool enough to handle, peel off the skins and cut out the cores and seeds. Slice into strips.
Use tongs to transfer the chicken to a large bowl. When cool enough to handle, pull the meat from the bones and tear into bite-size pieces.
Strain the broth and return it to the pot. Add the shredded chicken and poblano peppers. Taste for salt, you may want to add a little more.
Divide the soup among bowls and spoon in some of the rice. Tear off some cilantro leaves and add to each bowl. Serve with lime wedges.
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