I'm guessing that the sodium listed in the nutritional content is a typo. I don't see how this can be accurate.
The avocado, lime, and cilantro are great. I think the recipe needs more avocado--at least half an avocado in each bowl, and heavy on the cilantro and lime. This is the flavor--without these, it is very boring chicken and rice. Also, this recipe made a huge amount of soup for me--way more than 6 servings. I could have served 12 people. Next time I would cut the recipe in half.
SimoneA, I like your suggestions because I did the same thing, although easy on the ginger it goes a long way....to your taste of course. As far as salt...make it as salty or not as salty..how simple is that...duh. COMMON SENSE Kosher Salt of course. You don't have to be Jewish (G).
This is a fantastic basic recipe! I've made it with several variations. Last time I added cumin, celery and leeks. Today I'm making it with tomatoes, garlic and jalapenos. Yum!
I add a step to get a richer broth. I take the chicken out and shred it but put the skin and bones back in to simmer for another hour or so before discarding them. I also like to add crushed garlic cloves and rough cut ginger to the broth (again to discard later). One can easily reduce the salt if you so desire.
I'm not sure that a tablespoon of salt is what you would consider high sodium considering 12 cups liquid plus 2 chickens
This looks like a great recipe for chicken stock but it is SOOOOO high in sodium!!
Uh,I thought there were other reviews. Oh, nevermind.