This soup was an invention at the spur of the moment, using whatever ingredients I happened to have on hand and that I thought will work together.The process of boiling garlic whole really eliminates its harsh flavor and despite the quantity used, it adds a very mild je ne sais quoi to the soup… You will have to try it to believe it.
2 chicken breasts, boiled, water reserved
2 heads garlic (or 20 cloves)
1/2 cup ground rice
1 can evaporated milk
salt and pepper, to taste
Submerge the garlic in cold water in a small pot and bring to boil.
Simmer 15 minutes, drain.
The garlic will slide out of its skin and be easily mashed.
Shred the chicken breasts finely.
Bring the chicken stock to a boil, add the chicken, garlic, and rice.
Keep stirring for 5-7 minutes to ensure the rice doesn’t stick to the bottom of the pan.
Simmer the soup 15-20 minutes longer.
Season to taste.