| (CLICK TO BUY)
2 3 1/2- to 4-pound chickens
4 medium carrots, halved crosswise
1 large yellow onion, halved
1 tablespoon kosher salt
1 1/2 cups long-grain white rice
1/4 teaspoon black pepper
3 limes, halved
1/2 cup fresh whole cilantro leaves
|Rinse the chickens inside and out and pat them dry with paper towels. Place the chickens, carrots, onion,
and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and
simmer, uncovered, for 1 hour. Skim any foam that appears. Transfer the chickens to plates; let cool. Remove
and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes. Shred the chicken meat
and add it to the broth along with the pepper. Simmer for 3 minutes. Scoop the avocados into individual bowls.
Ladle some of the soup into each bowl. Squeeze 1/2 lime over each bowl and sprinkle with the cilantro.|
Omit the avocados, cilantro, and limes. Let the soup cool, then ladle into large resealable bags, filling each one halfway.
Store for up to 3 months.
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.
Scoop the avocado into bowls, ladle in the soup, and garnish with the cilantro. Serve with the lime wedges on the side.
|NUTRITION PER SERVING|
CALORIES 445 (26% from fat); FAT 13g (sat 3g); PROTEIN 42g; CHOLESTEROL 121mg; SODIUM 1033mg; FIBER 6g; CARBOHYDRATE 39g