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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 1 piece Chicken Breasts, Bone In
- 1 dash Salt To Taste
- 1/2 cups Rice, Uncooked
- 1 whole Onion
- 2 whole Med Tomatoes
- 1 whole Avocado
- Cilantro
Method
- Boil chicken breast in 6 cups water for 30-60 minutes. This creates a nice base for the soup.
- When thoroughly cooked, remove chicken from water and put on plate to cool. Strain water through fine mesh or cheesecloth.
- Clean pot of gunk if necessary, then return strained broth to pot and salt a little. Return to boil.
- Rinse rice and add to pot, following directions on packaging for time.
- While rice cooks, dice onion, tomato, avocado and put aside. Mince cilantro and put with vegetables.
- Remove skin from chicken, remove meat from bones and shred with fork.
- Once rice is cooked, add chicken, avocado, tomato, and onion to pot just before serving. The veggies will cook a very little, but the point is for them to remain mostly raw and crunchy.
- I usually bring the soup to the table a little undersalted and let everyone adjust their own. Lots of picky peeps around here.
