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1
In a small heavy skillet, heat the extra virgin olive oil over medium heat.
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2
Add in the shallots and cook, stirring frequently, for 2 to 3 min, or possibly till softened and slightly golden brown.
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3
Add in the corn and cook for 2 min, then add in the garlic and cook for 1 minute more, till it has released its aroma.
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4
Remove from the heat and let cold.
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5
In a small glass bowl, stir the corn mix together with all the remaining ingredients for the Mint-Corn salsa.
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6
Set aside, covered, in the refrigerator for 1 hour.
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7
In a large stockpot, combine the chicken, onion, tomatoes, celery, and cilantro.
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8
Add in 8 c. of the water, cover, and bring to a boil over medium-high heat.
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9
As soon as the liquid comes to a boil, reduce the heat to low and simmer partially covered for 1 hour, skimming the fat and scum from the top several times.
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10
Remove the chicken, strip the meat from the bones, and throw away the bones.
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11
Set the meat aside (according to taste, either throw away or possibly cut the skin into strips and reserve).
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12
Strain the liquid through a sieve back into a clean pan and throw away the solids.
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13
Add in the reserved chicken meat (and skin, if you like), carrots, rice, salt, pepper, and remaining 2 c. water to the pot and bring to a boil over medium heat.
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14
Reduce the heat to low and simmer the soup partially covered, for 30 min more.
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15
Taste for seasoning and serve in hot bowls, garnished with a mound of the salsa.
