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Mexican Chicken Rice Soup

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Submitted by wallyjt

YIELD

1 Pot

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
EACH EACH CHICKEN
2 to 2 1/2 pounds, washed and dried *
2 2
QUARTS QUARTS CHICKEN BROTH *
2 1E+1
TEASPOONS ML SEA SALT
to taste
1 1
MEDIUM MEDIUM CARROTS
peeled and chopped
2 2
EACH EACH LEEKS
cleaned and chopped *
1 1
EACH EACH CHAYOTES
skin on, pitted and chopped *
158
1 1
EACH EACH LIMES
juiced
6 9E+1
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 54 25% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1361mg 57%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 52% Vitamin C 10%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 
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