Mexican Chicken Rice Soup

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1 (2 1/2 to 3 pound) chicken

2 quarts chicken stock

2 teaspoons sea salt, to taste

1 medium carrot, peeled and chopped

2 leeks, cleaned and chopped

1 chayote, skin on, pitted and chopped

2/3 cup shortgrain rice

Juice of 1 lime

6 tablespoons finely chopped fresh epazote or mint

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