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

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Print Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings 8 people

Equipment

1 Large Stockpot
1 Chef's knife
1 Cutting Board
1 Ladle
2 Forks for shredding chicken

Ingredients

Main

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

Instructions

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.
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.
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.

Notes

For a truly rich consommé, consider making your own chicken stock; it elevates the base immensely. When adding the cooked rice, ensure it's added towards the end and just warmed through to prevent it from becoming mushy and absorbing too much liquid, which can thicken the soup undesirably. Don't skip skimming the foam off the stock; it's crucial for a clear, appealing broth. For an extra layer of flavor, lightly toast the rice in a dry pan before adding it to the soup, or even a small pinch of ground cumin and a bay leaf to the simmering broth. Adjust the serrano amount to your guests' spice preference. A generous garnish of fresh cilantro, diced avocado, and a good squeeze of fresh lime juice are essential for the authentic vibrant taste and presentation.