Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

Ingredients (14)

• + 2 ½ quarts chicken stock add to pantry
• + 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs) add to pantry
• + 3 carrots, chopped add to pantry
• + 1 white onion, chopped add to pantry
• + 2 stalks celery, chopped add to pantry
• + ¼ cup chopped fresh cilantro add to pantry
• + 1 clove garlic add to pantry
• + 1 tablespoon chopped fresh mint add to pantry
• + salt and ground black pepper to taste add to pantry
• + salt and ground black pepper to taste add to pantry
• + 3 cups cooked rice add to pantry
• ✓ 1 avocado, peeled and chopped
• + 2 serrano peppers, minced add to pantry
• ✓ 2 limes, quartered