Mexican Chicken Soup

• 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 12 cups brown basmati rice
• 14 teaspoon black pepper
• 2 avocados
• 12 cup fresh cilantro leaves
• 3 limes, halved

1. Rince the chickens, pat dry with apper towels.
2. place the chickents, carrots, onion and salt in a 12-qt pot.
3. Add enough water to cover (about 16 cups).
4. Bring to a boil, reduce heat and simmer gently, uncovered, about 1 hour.
5. Skim off any foam that appears.
6. Transfer chicken to plates; let cool.
7. Remove and discard the carrots and the onion.
8. Add rice to broth and simmer 20 minute.
9. Meanwhile, shred the chicken meat, discarding the skin and bones.
10. Add the meat and pepper to the broth and heat for 3 minute.
11. Scoop the avocados into individual bowls and ladle the soup over the top.
12. Sprinkle with the cilantro and squeeze on the limes.

roasting chickens, carrots, yellow onion, salt, brown basmati rice, black pepper, avocados, cilantro

Taken from www.food.com/recipe/mexican-chicken-soup-285791 (may not work)