Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz) Recipe

Name: Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 quarts chicken stock; 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs); 3 carrots, chopped; 1 white onion, chopped; 2 stalks celery, chopped; 1/4 cup chopped fresh cilantro; 1 clove garlic; 1 tablespoon chopped fresh mint; salt and ground black pepper to taste; 3 cups cooked rice; 1 avocado, peeled and chopped; 2 serrano peppers, minced; 2 limes, quartered

Servings: persons

2 1/2 quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
1/4 cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

1
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
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
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.

1061

kcal

Calories

Fat

130

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 quarts chicken stock, 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs), 3 carrots, chopped, 1 white onion, chopped, and more.

Yes, Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz)

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