Mexican Chicken Rice Soup

---------- Recipe via Meal-Master (tm) v8.04

Title: Mexican Chicken Rice Soup
Categories:
Yield: 6 servings

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
the soup. Serve hot. Yield: 6 servings Copyright,
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

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