Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

Name: Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 ½ quarts chicken stock 2 ½ quarts chicken stock; 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs) 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs); 3 carrots, chopped 3 carrots, chopped; 1 white onion, chopped 1 white onion, chopped; 2 stalks celery, chopped 2 stalks celery, chopped; ¼ cup chopped fresh cilantro ¼ cup chopped fresh cilantro; 1 clove garlic 1 clove garlic; 1 tablespoon chopped fresh mint, salt and ground black pepper to taste 1 tablespoon chopped fresh mint, salt and ground black pepper to taste; 3 cups cooked rice 3 cups cooked rice; 1 avocado, peeled and chopped 1 avocado, peeled and chopped; 2 serrano peppers, minced 2 serrano peppers, minced; 2 limes, quartered 2 limes, quartered

Prep: 25 minsCook: 45 mins

Prep

25 mins

Cook

45 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

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

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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