Caldo De Pollo

• 1 Rotisserie Chicken
• 1 tablespoon Salt
• 6 Carrots, sliced
• 6 sticks Celery, sliced
• 1/2 bunch Cilantro, chopped
• 1 tablespoon Oregeno
• 1 cup Onion, diced
• 1 cup Arborio rice
• 2 cans Petite diced tomatoes, large can
• 1 Avocado, sliced
• 3 cups Green cabbage, shredded
• 2 Limes, sliced
• 3 cloves Garlic

1. Remove breast meat from rotisserie chicken and set aside.
2. Place rotisserie chicken in large stockpot and cover with water.
3. Peel and quarter 3 carrots, 3-4 sticks celery, and 1 onion, add to pot.
4. Add garlic cloves, salt, pepper, oregano, and cilantro stems to pot.
5. Stir and bring to boil. Cook ~2 hours to make stock.
6. Strain stock then add cubed chicken breast, sliced carrots and celery, diced onion, handful cilantro, diced tomatoes, and rice to stock.
7. Cook an additional 20 minutes.
8. Serve in bowls. Dress with fresh cabbage, lime, avocado, onions, and cilantro.

rotisserie chicken, salt, carrots, celery, cilantro, oregeno, onion, arborio rice, tomatoes, avocado, green cabbage, garlic

Taken from www.epicurious.com/recipes/member/views/caldo-de-pollo-5a1346db82d9a30d3bf6a9e3 (may not work)