Mexican Chicken Rice Soup

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 1996, TV FOOD NETWORK, G.P., All Rights Reserved

10/10/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6292 From: Pat Asher <[email protected]> Date: Mon, 28 Oct 1996 18:34:38 -0600 -----