Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz)
Chicken legs are moist and inexpensive helping you create the perfect dish everytime.
Recipe Summary Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Ingredients | Recipes For Chicken Legs2 ½ quarts chicken stock2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)3 carrots, chopped1 white onion, chopped2 stalks celery, chopped¼ cup chopped fresh cilantro1 clove garlic1 tablespoon chopped fresh mintsalt and ground black pepper to taste3 cups cooked rice1 avocado, peeled and chopped2 serrano peppers, minced2 limes, quarteredDirectionsBring 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.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.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.Info | Recipes For Chicken Legsprep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
TAG : Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz)Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,
