Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

This Mexican soup, or sopa de pollo y arroz, makes an easy herb-filled broth from scratch that turns into a hearty meal of chicken and rice.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 322 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 3 carrots, chopped
• 1 white onion, chopped
• 1 clove garlic
• 2 limes, quartered
• 1 tablespoon chopped fresh mint
• 3 cups cooked rice
• 2 ½ quarts chicken stock
• 1 avocado, peeled and chopped
• 2 serrano peppers, minced
• 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)

Recipe Instructions

Step 1

Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.

Step 2

Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.

Step 3

Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.