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Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Prep
25 mins
Cook
45 mins
Servings
8
Difficulty
Hard
My family has loved this comforting Mexican chicken and rice soup for years, and I'm thrilled to share it with you. This is one of those recipes that comes together quickly in just 70 minutes, making it perfect for busy weeknights without sacrificing authentic flavor. The fresh cilantro and mint bring brightness to every spoonful, and cilantro is wonderful for digestion and packed with antioxidants. What I appreciate most is how budget friendly it is, using simple pantry staples and affordable chicken legs that become so tender and flavorful as they simmer in the broth. Served with avocado, lime, and serrano peppers on the side, everyone can customize their bowl exactly how they like it.
Ella x
Ingredients
- 22 ½ quarts chicken stock
- 22 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
- 33 carrots, chopped
- 11 white onion, chopped
- 22 stalks celery, chopped
- ¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
- 11 clove garlic
- 11 tablespoon chopped fresh mint, salt and ground black pepper to taste
- 33 cups cooked rice
- 11 avocado, peeled and chopped
- 22 serrano peppers, minced
- 22 limes, quartered
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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