Mexican Chicken Rice Soup
Yield
1 PotPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
2 to 2 1/2 pounds, washed and dried |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 2 | teaspoons |
sea salt
to taste |
|
| 1 | medium |
carrots
peeled and chopped |
|
| 2 | each |
leeks
cleaned and chopped |
*
|
| 1 | each |
chayotes
skin on, pitted and chopped |
* |
| ⅔ | cup |
arborio (short-grain) rice
|
*
|
| 1 | each |
limes
juiced |
|
| 6 | tablespoons |
epazote
finely chopped, or mint |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
2 to 2 1/2 pounds, washed and dried |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 1E+1 | ml |
sea salt
to taste |
|
| 1 | medium |
carrots
peeled and chopped |
|
| 2 | each |
leeks
cleaned and chopped |
*
|
| 1 | each |
chayotes
skin on, pitted and chopped |
* |
| 158 | ml |
arborio (short-grain) rice
|
*
|
| 1 | each |
limes
juiced |
|
| 9E+1 | 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.
