Rick Bayless Mexican Chicken Soup Recipes

RICK BAYLESS' MEXICAN CHICKEN SOUP

Steps:

• In a 6-quart slow cooker, layer the carrots, garlic, sliced onion and half of the cilantro
• Sprinkle with the herbs
• Top with the chicken in a single layer
• Pour the Worcestershire sauce and 2 quarts water over the top, sprinkle with 1 teaspoon salt, cover and turn on high
• Your soup will be done in 4 to 6 hours, though you can hold it for longer
• (My slow cooker can be programmed to switch from high to a "keep warm" temperature for up to another 6 hours
• Some slow cookers click to "keep warm" automatically; others need to be switched manually
• ) About an hour and a half before you want to serve dinner, add the rice, turn the slow cooker to high, cover and cook until the rice is cooked through, about an hour
• Remove the chicken pieces, pull off the skin and discard, then pull the meat from the bones in coarse shreds
• Keep warm, covered with foil, in a low oven or microwave to warm just before serving
• Taste the soup and season with salt if necessary (it sometimes needs about 1/2 teaspoon)
• One of the hallmarks of this soup is little beads of golden chicken fat floating on the broth; if that's not to your taste, spoon them off
• Pull out and discard the cooked cilantro
• Chop the remaining fresh cilantro and rinse the chopped onion under cool running water
• Set them out on a serving plate with the chopped green chiles, avocado and lime
• Divide the chicken among warm bowls and ladle the soup over it
• Pass the garnishes for each person at the table to add al gusto