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Ingredients
2 (3 1/2 Lb) Whole chickens
4 Carrots, halved crosswise
1 Large yellow onion, halved
1 Tablespoon kosher salt
1 1/2 Cups long-grain white rice
1/4 Teaspoon black pepper
2 Avocados
1/2 Cup fresh cilantro leaves
3 Limes, halved
Instructions
Rinse the chickens and pat dry with paper towels. Place the chickens, carrots, onion, and salt in a 12 quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.
Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.