Mexican Chicken Rice Soup

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Time to Prepare this Recipe 1 hours Prep: 15 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 54 calories per serving view nutrition facts
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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 2.0g2%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 4mg1%
Sodium 1361mg57%
Total Carbohydrate 7.0g2%
 Dietary Fiber 1.0g4%
 Sugars 3.0g
Protein 3.0g7%
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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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.

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