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Mexican Chicken Soup

Photo: William Meppem
Prep time 25 mins
Other time 1 hr, 20 mins
Yield Makes 6 to 8 servings
Avocado, lime and cilantro give this chicken and rice soup its Mexican flair. It makes about 8 servings and is great for when you're having a crowd. 



  • 2 whole chickens (3 1/2 pounds each)
  • 4 carrots, halved crosswise
  • 1 large yellow onion, halved
  • 1 tablespoon kosher 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

Nutrition Information

  • calories 445
  • caloriesfromfat 26 %
  • fat 13 g
  • satfat 3 g
  • cholesterol 121 mg
  • sodium 1,033 mg
  • carbohydrate 39 g
  • fiber 6 g
  • sugars 4 g
  • protein 42 g

How to Make It

  1. Rinse the chickens and pat dry with paper towels.

    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. 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.

    Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

    Recommended: 12-quart pot

    To Freeze: Omit the avocados, cilantro, and limes. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

    To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Scoop the avocado into bowls, ladle in the soup, and garnish with the cilantro. Serve with the lime wedges on the side.