Mexican Chicken Soup

Ingredients

• 2 (3 1/2 lb)  roasting chickens (3 1/2 lbs each)
• 4 carrots, halved crosswise
• 1 large yellow onion, halved
• 1 tablespoon sea salt
• 1 1/2 cups brown basmati rice
• 1/4 teaspoon black pepper
• 2 avocados
• 1/2 cup fresh cilantro leaves
• 3 limes, halved

Directions

1. 1

   Rince the chickens, pat dry with apper towels.

2. 2

   place the chickents, carrots, onion and salt in a 12-qt pot. Add enough water to cover (about 16 cups).

3. 3

   Bring to a boil, reduce heat and simmer gently, uncovered, about 1 hour. Skim off any foam that appears.

4. 4

   Transfer chicken to plates; let cool. Remove and discard the carrots and the onion.

5. 5

   Add rice to broth and simmer 20 minute.

6. 6

   Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minute.

7. 7

   Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.