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Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Authentic Mexican chicken and rice soup with flavorful homemade herb broth.
Ingredients:
  • 2.5 quarts chicken stock
  • 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 2 stalks celery, chopped
  • 0.25 cup chopped fresh cilantro
  • 1 clove garlic
  • 1 tablespoon chopped fresh mint
  • 3 cups cooked rice
  • 1 avocado, peeled and chopped
  • 2 serrano peppers, minced
  • 2 limes, quartered
Instructions:
  • In a large pot, bring the stock to a vigorous boil. Add the chicken legs and bring back to a boil. Reduce the heat, cover, and simmer for 10 minutes, skimming off any foam. Stir in the carrots, onion, celery, cilantro, garlic, and mint.
  • Cover the pot and let the chicken cook for another 30 minutes until fully cooked. Remove the chicken from the pot, discard the skin and bones, and shred the meat using 2 forks.
  • Add the cooked chicken back to the pot, season it with salt and pepper, then stir in the rice. Allow the chicken and rice to heat through for approximately 5 minutes. Take the pot off the heat, ladle the soup into serving bowls, and garnish with avocado, serrano peppers, and a squeeze of lime juice.

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