Mexican Chicken Soup

2 whole chickens or chicken pieces equal to 2 whole chickens

4 carrots, halved crosswise, or baby carrots

1 large yellow onions, halved

1 tbsp salt

1 1/2 cups rice

1/4 tsp black pepper

2 avocados

1/2 cup fresh cilantro leaves, chopped

3 limes, halves

Rinse chickens and pat dry with paper towels.

Place the chickens, carrots, onion, and salt in a pot.

Add enough water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hr. Skim off any foam that appears.

Transfer chickens to plates; let cool.

Remove onion.

Add rice to the broth and simmer for 20 mins.

Meanwhile, shred the chicken meat, discard the skin and bones.

Add the meat and pepper to the broth and heat for 3 mins.

Scoop the avocados into individual bowls and ladle the soup over the top.

Sprinkle with cilantro and squeeze on the limes.