Mexican chicken rice soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken -- 2 to 2 1/2 pounds | |
| Washed And Dried | ||
| 2 | quarts | Chicken stock |
| 2 | teaspoons | Sea salt -- to taste |
| 1 | medium | Carrot -- peeled and |
| Chopped | ||
| 2 | Leeks -- cleaned and | |
| Chopped | ||
| 1 | Chayote -- skin on, pitted | |
| And | ||
| Chopped | ||
| ⅔ | cup | Shortgrain rice |
| 1 | Lime -- juiced | |
| 6 | tablespoons | Fresh epazote -- finely |
| Chopped | ||
| Or mint | ||
Directions
Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer. Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292 From: Pat Asher <asher@...> Date: Mon, 28 Oct 1996 18:34:38 ~0600