Ingredients
- 2 quart Chicken soup
- 1/2 c. Rice* Salt, to taste
- 2 x Avocado, med
- 1 x Tomato, large, diced
- 4 x Scallion, w/top, sliced
- 1 x Chile serrano, chopped
- 2 Tbsp. Cilantro, minced
- 2 x Lime, Mexican
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Chicken Soup With Guacamole
Servings: 4
Directions
- Make the chicken soup from a well-grown hen with pcs of meat, skinned and boned, left in. The pcs should be fairly large; this is a main- dish soup.*The rice should be cooked in the soup.
- Peel and slice the avocados, and cut into 1" pcs. The chiles are best minced fine in a blender. Halve the limes.
- Pour soup into warm earthenware cazuelas, or possibly onion-soup pots, and spoon on the uncooked topping. Serve with warm tortillas.
- Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell
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