---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mexican Chicken Rice Soup
 Categories: 
      Yield: 6 servings
 
      1    Chicken -- 2 to 2 1/2 pounds
           Washed And Dried
      2 qt Chicken stock
      2 ts Sea salt -- to taste
      1 md Carrot -- peeled and
           Chopped
      2    Leeks -- cleaned and
           Chopped
      1    Chayote -- skin on, pitted
           And
           Chopped
    2/3 c  Shortgrain rice
      1    Lime -- juiced
      6 tb Fresh epazote -- finely
           Chopped
           Or mint
 
  Combine the chicken with the stock in a soup pot.
  Bring to a boil, reduce to a simmer and cook,
  uncovered, 30 minutes. Add the vegetables and rice and
  cook 20 minutes longer. Cool the chicken in the stock.
  Lift out the chicken and remove and discard the skin
  and bones. Shred the chicken and return to the pot.
  Stir in the lime juice and epazote or mint and reheat
  the soup. Serve hot. Yield: 6 servings Copyright,
  1996, TV FOOD NETWORK, G.P., All Rights Reserved
  10/10/96 show
  
  Recipe By     : TOO HOT TAMALES SHOW #TH6292
  
  From: Pat Asher <asher@mcs.Com>       Date: Mon, 28
  Oct 1996 18:34:38 -0600
 
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