1. 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 gently, uncovered, for 1 hour. Skim off any foam that appears.
2. 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.
3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes.
4. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Hands-on Time: 0hr 25m
Total Time: 2hr 10m
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (599g)|
|Recipe Makes: 6|
|Calories from Fat: 508 (57%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 230mg||71 %|
|Sodium 833mg||29 %|
|Potassium 1201.5mg||32 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 29.3g|
|Protein 61.3g||88 %|
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Calories per serving: 897
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