Cooking Index - Cooking Recipes & IdeasMexican Chicken Rice Soup Recipe - Cooking Index

Mexican Chicken Rice Soup

Type: Chicken, Poultry, Rice
Courses: Soup
Serves: 6 people

Recipe Ingredients

1   Chicken - (2 to 2 1/2 lbs) - washed and dried
2   Chicken stock
2 teaspoons 10mlSea salt - to taste
1 teaspoon 5mlCarrot - peeled and chopped (medium)
2   Leeks - cleaned and chopped
1   Chayote, skin on - pitted and chopped
2/3 cup 106g / 3.7ozShort-grain rice
  Juice of 1 lime
  Epazote or mint - to taste

Recipe Instructions

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 the soup. Serve hot.

This recipe yields 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6292 broadcast 10-10-1996) - Downloaded from their Web-Site -


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