Mexican Chicken Soup

Serves 6-8

Hands on time: 25 minutes

Total time: 1 hr 45 minutes

Ingredients

• 2 whole chickens (3 1/2 pounds each)
• 4 carrots, halved crosswise
• 1 large yellow onion, halved
• 1 tablespoon kosher salt (I use a little more than this of sea salt)
• 1 1/2 cups long-grain white rice
• 1/4 teaspoon black pepper
• 2 avocados
• 1/2 cup fresh cilantro leaves
• 3 limes, halved

Directions

1. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.
2. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.
3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes.
4. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

recipe adapted from Real Simple

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2. Chicken Stir Fry
3. Kale & White Bean Soup
4. Roast Chicken
5. Tex-Mex Turkey and Bean Chili