Mexican Chicken Soup
"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. Transfer the chickens to plates and let cool. Remove the carrots and onion with a slotted spoon and discard. Add the rice to the broth and simmer for 20 minutes. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and ¼ teaspoon pepper to the broth and heat for 3 minutes...."
INGREDIENTS
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2 whole chickens (3 1/2 pounds each)
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4 carrots, halved crosswise
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1 large yellow onion, halved
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kosher salt and black pepper
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1 1/2 cups long-grain white rice
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2 avocados
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1/2 cup fresh cilantro leaves
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3 limes, halved
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