. . : Mexican Chicken Rice Soup Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Mexican Chicken Rice Soup
Category Mexican
Total Hits 565
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

1 Chicken -- 2 to 2 1/2 pounds

Washed And Dried 2 qt Chicken stock

2 ts Sea salt -- to taste

1 md Carrot -- peeled and

Chopped 2 Leeks -- cleaned and

Chopped 1 Chayote -- skin on, pitted

And Chopped 2/3 c Shortgrain rice

1 Lime -- juiced

6 tb Fresh epazote -- finely

Chopped Or mint 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 1996, TV FOOD NETWORK, G.P., All Rights Reserved

10/10/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6292 From: Pat Asher <asher@mcs.Com> Date: Mon, 28 Oct 1996 18:34:38 -0600 -----

Render: 0.006 Sec ¦ By AhmBay