Mexican Chicken Soup

Photo by Roland Bello
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 445 calories
    • Calories 26 calories from fat
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 121 mg
    • Sodium 1,033 mg
    • Protein 42 g
    • Carbohydrate 39 g
    • Sugar 4 g
    • Fiber 6 g


  1. Check 2 whole chickens (3 1/2 pounds each)
  2. Check 4 carrots, halved crosswise
  3. Check 1 large yellow onion, halved
  4. Check kosher salt and black pepper
  5. Check 1 1/2cups long-grain white rice
  6. Check 2 avocados
  7. Check 1/2cup fresh cilantro leaves
  8. Check 3 limes, halved


  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 and let cool. Remove the carrots and onion with a slotted spoon and discard. 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 ¼ teaspoon pepper to the broth and heat for 3 minutes.
  4. Scoop the avocado halves from the peels and divide between the bowls (or quarter and divide between the bowls). Ladle the soup over the top. Sprinkle with the cilantro and add a squeeze of lime juice.