Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Cook time:
about 1 hour
Prep time:
25 minutes
Cuisine:
Unknown
Author:
Josefina Mijares
Rating:
5.0 / 5.0
Ingredients:
- 2 ½ 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
- ¼ 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