Mexican Chicken Soup

Mexican Chicken Soup
William Meppem
Simmering whole chickens to make this soup gives richness and body to the broth. Cilantro leaves and lime juice add a fresh brightness.

Get the recipe.
Serves 6-8
preparation
25
minutes
cooking
105
minutes

Ingredients

2
whole chickens (3 1/2 pounds each)
4
carrots, halved crosswise
1
large yellow onion, halved
1
tablespoon
kosher salt
1 1/2
cups
long-grain white rice
1/4
teaspoon
black pepper
2
avocados
1/2
cup
fresh cilantro leaves
3
limes, halved

Directions

  1. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.
  2. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.
  3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes.
  4. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 121 mg
  • Sodium 1,033 mg
  • Carbohydrate 39 g
  • Fiber 6 g
  • Sugar 4 g
  • Protein 42 g
What does this mean? See Nutrition 101.