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Ingredients:
1 chicken -- 2 to 2 1/2 pounds
1 washed and dried
2 qt chicken stock
2 tsp sea salt -- to taste
1 medium carrot -- peeled and
1 chopped
2 leeks -- cleaned and
1 chopped
1 chayote -- skin on, pitted
1 and
1 chopped
2/3 cup shortgrain rice
1 lime -- juiced
6 tbsp fresh epazote -- finely
1 chopped
1 or mint
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. Yield: 6
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292
From: Pat Asher <asher@mcs.Com> Date: Mon, 28 Oct 1996 18:34:38
~0600
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Chicken Rice Soup Recipe brought to you by Mexican Recipes To-Go
