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Mexican Chicken Soup

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine gluten-free, Mexican
Servings 12

Ingredients
  

  • 4-5 pounds organic chicken on the bone you can use 2 whole chickens or mixed packages of cut up whole chicken
  • 4 carrots halved lengthwise
  • 1 large onion peeled and halved
  • 1 Tbsp. Celtic sea salt
  • 1/4 tsp. pepper
  • 1.5 cups long-grain white rice
  • 2 avocados
  • 1/2 cup fresh cilantro
  • 3 limes sliced

Instructions
 

  • Place chicken, carrots, onion and salt in a large pot. Add enough water to cover. Bring to a boil, then reduce heat and simmer for an hour.
  • Skim off any foam that appears, and transfer the chicken to a cutting board to cool. Remove the carrots and onion.
  • Add rice to the broth and simmer for 20 minutes. When the chicken is cool enough to handle, tear into bite-sized pieces and discard skin and bone. Add the meat and pepper to the broth and heat through for about 3 minutes.
  • Scoop out avocado into individual bowls and ladle the soup over the top. Sprinkle with cilantro and squeeze on the lime.
  • Serve with chips (optional).

Notes

The longer you let this simmer on the stove with the rice, the more the rice will absorb the broth. If you want to make this ahead of time, cook the rice separately or at throw it in 20 minutes prior to serving.