Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Description
This Mexican soup, or sopa de pollo y arroz, makes an easy herb-filled broth from scratch that turns into a hearty meal of chicken and rice.
Ingredients
•
2 1/2 quarts chicken stock
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2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
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3 carrots, chopped
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1 white onion, chopped
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2 stalks celery, chopped
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1/4 cup chopped fresh cilantro
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1 clove garlic
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1 tablespoon chopped fresh mint
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salt and ground black pepper to taste
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3 cups cooked rice
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1 avocado, peeled and chopped
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2 serrano peppers, minced
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2 limes, quartered
Directions
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.