This is a great recipe that John and I have enjoyed over the years. It is adapted from the Real Simple Magazine recipe for Mexican Chicken Soup. It is definitely one of those meals you can be confident in if you have to prepare a meal for someone or have people over to your home. This is a great recipe to cook in bulk and either share or freeze for later. For instance, Casey was kind enough to do my hair when she wasn’t feeling to well so John cooked this soup for them and made a batch for us as well as enough for another couple. I will say that it is a little time consuming but I will include a simpler way if you are in a hurry.
First start out with 8 carrots, spliced down the middle. (john’s trick to really getting all the flavor out of the carrot)
Then half 2 large yellow onions. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.
We did three chickens and put one in each pot… and distributed all the veggies around. (so that meant we had a lot more carrots and onions than just for the called for two chickens)
Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. (we put the carrots in a ziplock and they made great baby food and Casey even added them to the left over soup later for a more classic chicken soup with carrots) 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 3 minutes.
I usually ask people if I’m bringing them a meal if they like cilantro, lime and avocado and if they don’t like one of them I put it on the side. My Mom dislikes cilantro so when we made this meal for them I left it out. What we love is that it is one of those meals that you don’t have to give up if you’re on a gluten free diet. Here are some tips we have found that tweak the recipe to make it better (In our opinion).
John really likes limes.
Did I mention John REALLY likes limes?
Ah… cilantro! This MAKES the freshness of the whole soup just that much more fresh!!!!
Avocados…. one perk of living in Texas is inexpensive avocados.
The Nichols family goes through some major avocados!!!
And then you’ve got a wonderful feel good healing meal for you and your friends. Casey told me that they ate this for 5 different meals over the next few days. She also mentioned that this is a great meal to make towards the end of the month when grocery money is dwindling and you need meals to really stretch out over a few days.
Mexican Chicken Soup.
- 2 whole chickens (3 1/2 pounds each)
- 4 carrots, halved crosswise (we normally double the amounts of carrots and onions for the stock)
- 1 large yellow onion, halved
- 1 tablespoon kosher salt
- 1 1/2 cups long-grain white rice
- 1/4 teaspoon black pepper
- 2 avocados
- 1/2 cup fresh cilantro leaves
- 3 limes, halved
- Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) 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 3 minutes.
- Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Our Special Tried and True Tips:
Double the amount of onions and carrots when you’re making the broth, it can be a little to watery if you don’t add more.
If you LOVE lime like John and I, we started adding lime juice to the broth, but the wedges of lime on the side give a great presentation.
We also add cilantro to the soup near the end of the cooking process.(once again if everybody likes it)
My husband is a “more is better” kinda guy so he wanted me to warn you not to overdo the rice so you don’t end up with Rice Soup.
Go heavy on the avocado and sprinkle a little salt on them to really bring out the flavor
Make it your own!! It is one of those recipes where you don’t have to follow it exactly.
This is a great soup with Mexican flare without the usual spiciness of let’s say a tortilla soup.
Buy a Rotisserie chicken and some organic chicken broth. And that will cut out a good hour and half of your time.
So, Next time instead of just steering clear of those who might be a little under the weather…. Go to them, Bring a stock pot… or 3 and all these wonderful fresh ingredients and take the time to make this soup and visit with them. I promise it will really encourage them and nourish them during this time of the winter colds and allergies!