Rating: 3 stars
255 Ratings
  • 5 star values: 63
  • 4 star values: 40
  • 3 star values: 59
  • 2 star values: 50
  • 1 star values: 43


Credit: Roland Bello

Recipe Summary test

25 mins
1 hr 35 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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 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.

  • 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.

  • 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.

Nutrition Facts

445 calories; calories from fat 26%; fat 13g; saturated fat 3g; cholesterol 121mg; sodium 1033mg; carbohydrates 39g; fiber 6g; sugars 4g; protein 42g.