Directions:
- Rince the chickens, pat dry with apper towels.
- Place the chickents, carrots, onion and salt in a 12-qt pot. Add enough water to cover (about 16 cups).
- Bring to a boil, reduce heat and simmer gently, uncovered, about 1 hour. Skim off any foam that appears.
- Transfer chicken to plates; let cool. Remove and discard the carrots and the onion.
- Add rice to broth and simmer 20 minute.
- Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minute.
- Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.62 Kcal (1426 kJ) | ||
| Calories from fat | 136.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 23% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 986.54mg | 41% | |
| Potassium | 664.46mg | 14% | |
| Total Carbs | 30.4g | 10% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 23.46g | 47% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 3.7mg | 124% | |
| Iron | 24.2mg | 134% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.35 Kcal (508 kJ) | ||
| Calories from fat | 48.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 23% | |
|---|---|---|---|
| Cholesterol | 95.33mg | 89% | |
| Sodium | 351.48mg | 41% | |
| Potassium | 236.73mg | 14% | |
| Total Carbs | 10.83g | 10% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 2.12g | 24% | |
| Protein | 8.36g | 47% | |
| Vitamin C | 10.5mg | 49% | |
| Vitamin A | 1.3mg | 124% | |
| Iron | 8.6mg | 134% | |
| Calcium | 14.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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