MEXICAN CHICKEN SOUP WITH AVOCADO

Print This Recipe

INGREDIENTS:

2 Coastal Range Organics Whole Young Chicken without giblets
4 carrots, halved crosswise
1 large yellow onion, halved
1 Tbsp oregano
1 Tbsp cumin
1 Tbsp kosher salt
1 1/2 cups long-grain white rice
1/4 tsp black pepper
2 avocados
1/2 cup fresh cilantro leaves
3 limes, halved

12 quart pot

DIRECTIONS:

Chicken:

Rinse the chickens and pat dry with paper towels.

To Cook:

Place the chickens, carrots, onion, oregano, cumin and salt in a 12 quart pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.

Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.

Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 5 minutes.

To Serve:

Scoop the avocados into individual bowls and ladle the soup over the top. Top with the cilantro and a squeeze of lime.

Serves 6-8 people