Mexican Chicken Rice Soup
| Yield: | 6 Servings |
| Categories: |
| 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 |
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