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Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
by Josefina Mijares in Chicken Soup
- Rating
- ★ 5.0
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
Ingredients
13 ingredients
- 2 ½ 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
- ¼ 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