Mexican Chicken Rice Soup

Recipe Ingredients

1		Chicken - (2 to 2 1/2 lbs) - washed and dried
2		Chicken stock
2 teaspoons	10ml	Sea salt - to taste
1 teaspoon	5ml	Carrot - peeled and chopped (medium)
2		Leeks - cleaned and chopped
1		Chayote, skin on - pitted and chopped
2/3 cup	106g / 3.7oz	Short-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.

Source:
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 - http://www.foodtv.com

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