Food Recipes Mexican Chicken Soup 3.1 (255) 8 Reviews By Sara Quessenberry Updated on March 10, 2015 Print Rate It Share Share Tweet Pin Email This south-of-the-border soup gets it’s bold, fresh flavor from a homemade chicken broth. It’s not as hard as it sounds: Just combine two whole chickens, carrots, onion, salt, and water, then simmer for about an hour. Shred the chicken, add rice, and serve with fresh avocados, cilantro, and lime juice. Get the recipe:Mexican Chicken Soup. Photo: Roland Bello Hands On Time: 25 mins Total Time: 1 hrs 35 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 2 whole chickens (3 1/2 pounds each) 4 carrots, halved crosswise 1 large yellow onion, halved kosher salt and black pepper 1 ½ cups long-grain white rice 2 avocados ½ 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 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. Rate it Print Nutrition Facts (per serving) 445 Calories 13g Fat 39g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 445 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 121mg 40% Sodium 1033mg 45% Total Carbohydrate 39g 14% Total Sugars 4g Protein 42g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.