Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

322 calories; 14.6 g total fat; 65 mg cholesterol; 957 mg sodium. 26.4 g carbohydrates; 21.9 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2019
Very tasty and nice change from regular turkey soup after Christmas. I used a lot of chili pepper flakes and enjoyed the cilantro and lime flavours. Read More
(1)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2019
Very tasty and nice change from regular turkey soup after Christmas. I used a lot of chili pepper flakes and enjoyed the cilantro and lime flavours. Read More
(1)
Rating: 5 stars
01/01/2019
Very tasty and nice change from regular turkey soup after Christmas. I used a lot of chili pepper flakes and enjoyed the cilantro and lime flavours. Read More
(1)
Rating: 5 stars
11/11/2019
Delicious! Read More
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