Mexican Chicken Rice Soup

1 hours Prep: 15 minutes Cook: 1 hours

54 calories per serving view nutrition facts

1 Pot suggest servings

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Ingredients

1	each	chicken	2 to 2 1/2 pounds, washed and dried
2	quarts	chicken broth
2	teaspoons	sea salt	to taste
1	medium	carrot	peeled and chopped
2	each	leeks	cleaned and chopped
1	each	chayotes	skin on, pitted and chopped
2/3	cup	short grain rice
1	each	lime	juiced
6	tablespoons	epazote	finely chopped, or mint

Directions

Combine the chicken with the stock in a soup pot.

Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes.

Add the vegetables and rice and cook 20 minutes longer.

Cool the chicken in the stock.

Lift out the chicken and remove and discard the skin and bones.

Shred the chicken and return to the pot.

Stir in the lime juice and epazote or mint and reheat.

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Nutrition Facts

Serving Size 35g

Amount per Serving

Calories 54 25% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 1361mg	57%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 3.0g	7%

Vitamin A	52%		Vitamin C	10%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pancit

Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.

Reviewed by jbusler