Description
A comforting chicken soup with rice bursting with flavors and nutrients, perfect for family gatherings.
Ingredients
- 2 bone-in chicken breasts
- 2 liters of water
- 1 large carrot (or 2 small)
- ½ large chayote (or 1 small)
- 2 zucchini (or courgettes)
- 2 sprigs of cilantro
- ¼ of a white onion
- Cabbage or white col (optional)
- Salt (to taste)
- White or red rice (for serving)
- Chipotle in adobo (for serving)
- Avocado (for serving)
Instructions
- Place the chicken with the onion in a large pot. Add two liters of water and salt to taste. Bring this mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 20 minutes. Skim off the foam that forms at the surface.
- Peel the carrot and cut it into cubes of similar size to the chayote and zucchini for even cooking.
- After 20 minutes, add the carrot, chayote, and cilantro to the pot. Cook on low heat for 15 minutes with the lid on. If using cabbage, add it now.
- Introduce the zucchini to the pot, cooking for an additional 5 minutes or until all vegetables are tender.
- Season with more salt if needed. Remove and shred the chicken, discarding the bones, and return the meat to the pot. Mix well and simmer for a few more minutes.
- Place a portion of rice on each plate, ladling over the hot soup. Add chipotle and diced avocado, finishing with a squeeze of lime juice.
Notes
For added flavor, consider garnishing with fresh cilantro and lime juice.