Mexican Chicken Rice Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken, 2 to 2 1/2 pounds
Washed And Dried,
2 quart: Chicken stock,
2 tsp: 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: Shortgrain rice,
1: Lime, juiced
6 tbsp: Fresh epazote, finely
Chopped,
Or mint,
Directions:
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. Yield: 6
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292
From: Pat Asher Date: Mon, 28 Oct 1996 18:34:38
~0600
Source from luhu.jp
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. Yield: 6
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292
From: Pat Asher
~0600
Source from luhu.jp
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