Homemade chicken consomme with vegetables fresh herbs and rice served with serrano chile avocado and a touch of lime juice
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
8
Ingredients
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.
