Kristi's Gluten Free Cilantro Chicken Soup

• 4 cups low-fat chicken broth
• 2 garlic cloves, diced
• 12 medium onion, diced
• 1 celery rib, diced
• 1 carrot, peeled and sliced
• 2 chicken breasts, diced
• 2 large potatoes, diced
• 2 limes, juice of
• white wine, 1 splash
• 1 bunch fresh cilantro, roughly chopped
• salt (to taste)
• oil (enough to fry garlic)

1. In a stock pot or large sauce pan, put in enough oil to fry up your garlic.
2. Turn heat on med-high and once oil is warmed up, toss in garlic bits.
3. Cook until they brown.
4. Don't let them burn.
5. Add onion and cook until onion is transparent, stirring regularly so garlic doesn't burn.
6. Add broth and deglaze any stuck on garlic bits.
7. While bringing to a boil, add carrots, celery, chicken and potato.
8. Simmer until potato is soft.
9. Add a small handful of cilantro, less than half of your total.
10. Add the juice of two limes and a splash of white wine (don't be shy).
11. Allow to simmer together for about 5 minutes.
12. Turn off the heat and stir in the rest of the cilantro.
13. Let sit for 5-10 minutes so the cilantro can release all of its flavor.

lowfat chicken broth, garlic, onion, celery, carrot, chicken breasts, potatoes, white wine, fresh cilantro, salt, oil

Taken from www.food.com/recipe/kristis-gluten-free-cilantro-chicken-soup-320627 (may not work)