Mexican Chicken Soup
Serves 6-8|
Hands-On Time:
25m
|
Total Time:
1hr
45m
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
- 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.
- 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.
- Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes.
- Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Nutritional Information
- Per Serving
- Calories 445Calories From Fat 26%
- Fat 13g
- Sat Fat 3g
- Cholesterol 121mg
- Sodium 1,033mg
- Carbohydrate 39g
- Fiber 6g
- Sugar 4g
- Protein 42g
What does this mean? See Nutrition 101.
Quick Tip
Both short-grain and long-grain brown rice have a much shorter shelf life than white rice. They should be stored in the refrigerator.
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