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

By Josefina Mijares

5.0 / 5

25min

45min

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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