Name: Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Chicken stock - 2 ½ quarts; Skin-on, bone-in whole chicken legs (drumsticks and thighs) - 2 pounds; Carrots, chopped - 3; White onion, chopped - 1; Celery, chopped - 2 stalks; Chopped fresh cilantro - ¼ cup; Garlic - 1 clove; Chopped fresh mint - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Cooked rice - 3 cups; Avocado, peeled and chopped - 1; Serrano peppers, minced - 2; Limes, quartered - 2

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

1. Chicken stock 2 ½ quarts

2. Skin-on, bone-in whole chicken legs (drumsticks and thighs) 2 pounds

3. Carrots, chopped 3

4. White onion, chopped 1

5. Celery, chopped 2 stalks

6. Chopped fresh cilantro ¼ cup

7. Garlic 1 clove

8. Chopped fresh mint 1 tablespoon

9. Salt and ground black pepper to taste 1 tablespoon

10. Cooked rice 3 cups

11. Avocado, peeled and chopped 1

12. Serrano peppers, minced 2

13. Limes, quartered 2

How to cook deliciously - Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

1 . Stage

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 . Stage

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 . Stage

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.