Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Mexican Chicken and Rice Soup

5.0
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Mexican
Mexican Chicken and Rice Soup
Ingredients
  • 2 1/2 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
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic
  • 1 tablespoon chopped fresh mint
  • salt and ground black pepper to taste
  • 3 cups cooked rice
  • 1 avocado, peeled and chopped
  • 2 serrano peppers, minced
  • 2 limes, quartered
Instructions
1
Heat the stock to its boiling point in a large pot over extremely high heat. Introduce chicken legs into the pot and immediately return it to its boiling state.
2
Lower the heat, cover the pot, and let it simmer for 10 minutes, continually removing any foam that forms on its surface.
3
Add carrots, onion, celery, cilantro, garlic, and mint to the pot. Ensure everything is well combined.
4
Continue cooking until the chicken is no longer pink at its bone and the juices run clear, which should take approximately 30 minutes more.
5
Remove the chicken from the pot and discard its skin and bones. Use two forks to shred the cooked meat.
6
Return the shredded chicken back into the pot and season it with salt and pepper to taste. Add rice to the mixture.
7
Allow the chicken, rice, and soup to warm up together for about 5 minutes. Remove from heat.
8
Pour the hot soup into serving bowls and top with sliced avocado, diced serrano peppers, and a squeeze of fresh lime juice.