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

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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.