Guatemalan Chicken Soup

1. 1

   Boil chicken breast in 6 cups water for 30-60 minutes. This creates a nice base for the soup.

2. 2

   When thoroughly cooked, remove chicken from water and put on plate to cool. Strain water through fine mesh or cheesecloth.

3. 3

   Clean pot of gunk if necessary, then return strained broth to pot and salt a little. Return to boil.

4. 4

   Rinse rice and add to pot, following directions on packaging for time.

5. 5

   While rice cooks, dice onion, tomato, avocado and put aside. Mince cilantro and put with vegetables.

6. 6

   Remove skin from chicken, remove meat from bones and shred with fork.

7. 7

   Once rice is cooked, add chicken, avocado, tomato, and onion to pot just before serving. The veggies will cook a very little, but the point is for them to remain mostly raw and crunchy.

8. 8

   I usually bring the soup to the table a little undersalted and let everyone adjust their own. Lots of picky peeps around here.

* Per serving · 4 servings · Values may vary.

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