Guatemalan Chicken Soup

Boil chicken breast in 6 cups water for 30-60 minutes. This creates a nice base for the soup.

When thoroughly cooked, remove chicken from water and put on plate to cool. Strain water through fine mesh or cheesecloth.

Clean pot of gunk if necessary, then return strained broth to pot and salt a little. Return to boil.

Rinse rice and add to pot, following directions on packaging for time.

While rice cooks, dice onion, tomato, avocado and put aside. Mince cilantro and put with vegetables.

Remove skin from chicken, remove meat from bones and shred with fork.

Once rice is cooked, add chicken, avocado, tomato, and onion to pot just before serving. The veggies will cook a very little, but the point is for them to remain mostly raw and crunchy.

I usually bring the soup to the table a little undersalted and let everyone adjust their own. Lots of picky peeps around here.