Rosemary Chicken Soup - cooking recipe

Ingredients

1 garlic clove, minced (more if it suits your taste)
1 large yellow onion, chopped
2 ounces extra virgin olive oil
32 ounces chicken broth
2/3 cup milk
1/3 cup water
2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped)
2 teaspoons sea salt (regular salt works fine too)
1 teaspoon fresh ground black pepper (regular pepper works fine too)
1 teaspoon ground cumin (adjust to taste, we like about 2 tsp)
1/4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp)
1 bay leaf
1 lb cooked chicken, chopped
1 cup corn (fresh, canned, frozen, whatever ( drain the liquid)
4 ounces sliced mushrooms, drained
2 ounces diced pimentos (about half a small jar, without the liquid)
1 cup instant rice

Preparation

Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
Add chicken broth, milk, and water; stir over medium-high heat.
When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
Reduce heat and simer for 15 to 20 minutes to blend the flavors.
Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
Remove bay leaf before serving.