Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
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"Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice."
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Ingredients1 h 10 m servings 322 cals
Original recipe yields 8 servings
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
- Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Per Serving: 322 calories; 14.6 g fat; 26.4 g carbohydrates; 21.9 g protein; 65 mg cholesterol; 957 mg sodium. Full nutrition