| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 (2 1/2 to 3 pound) chicken
- 2 quarts chicken stock
- 2 teaspoons sea salt, to taste
- 1 medium carrot, peeled and chopped
- 2 leeks, cleaned and chopped
- 1 chayote, skin on, pitted and chopped
- 2/3 cup short grain rice
- Juice of 1 lime
- 6 tablespoons finely chopped fresh epazote 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 116 mg |
| Sodium | 1198 mg |
| Serving Size | 1 of 6 servings |
| Calories | 452 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 116 mg |
| Sodium | 1198 mg |
Reviews
Really didn’t like this all too much. It was just alright for me.
this recipe is inexpensive and simple to prepare. there were almost no leftovers and what was left didn’t last 24 hours. i eliminated the salt and it was still tasty
this soup is very comforting if you remember to take the bones out