A recipe for Mexican Chicken Rice Soup. Follow the simple recipe instructions for Mexican Chicken Rice Soup shared by other home cooking experts.
Ingredients
1 Chicken, 2 to 2 1/2 pounds Washed And Dried2 qt Chicken stock
2 Tsp. Sea salt, to taste
1 med. Carrot, peeled and Chopped
2 Leeks, cleaned and Chopped
1 Chayote, skin on, pitted and Chopped
2/3 c. Short grain rice
1 Lime, juiced
6 Tbs. Fresh epazote, finely
Chopped Or mint
Directions
Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer. Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat 1996, TV FOOD NETWORK, G.P., All Rights Reserved10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292 From: Pat Asher asher at mcs.Com Date: Mon, 28 Oct 1996 18:34:38 -0600,
