I bet that many of y’all have been hit by the same sniffles and sneezes that have run rampant at our house since the holidays. And when I posted my cure-all Mexican Chicken & Rice Soup to our Instagram recently, you guys slid right into our DM’s with so many requests for the recipe. It’s too good (and too easy) not to share, so I wanted to post it ASAP so y’all can have this easy chicken soup on repeat during these chilly months just like we do. We can’t think of a better reason to get in the kitchen, plus this one will easily feed a crowd which is critical during the busy holidays.
The thing I love most about this recipe is that you literally just throw all the ingredients into the pot and since the chicken cooks on the bone in the soup, it flavors the entire broth with a rich flavor that you usually only get from totally homemade chicken stock. Make a double (or triple!) batch because it freezes beautifully, and there’s nothing better than coming home from a long day at work, knowing this is waiting to be reheated.
Scroll on for the recipe, and let me know if you give it a try. It really is a cure for the body and soul!
This post was originally published on January 7, 2019, and has since been updated.
1 tablespoon extra-virgin olive oil
1 yellow or white onion, diced
6 carrots, sliced into coins
6 celery stalks, thinly sliced
8 cloves garlic, minced
1 zucchini, chopped
2 bone-in skin-on chicken breasts
a few sprigs fresh thyme or oregano
2 quarts chicken stock
1 teaspoon kosher salt
freshly ground black pepper
cooked rice (or any other grain of your choice - farro and quinoa work great, and it's a perfect use of leftovers!)
sliced jalapeno (feel free to omit if you don't want heat)
- In a large soup pot, warm the olive oil over medium-high heat. Add the onion, carrot, celery, garlic, and zucchini, and sauté for about 10 minutes. Add the chicken and thyme, then pour in the chicken stock. You may need to add a cup or so of water to make sure the chicken is completely submerged. Season with salt and pepper.
- Turn it up to high and let the soup come to a simmer, skimming off any foam that rises to the top. Reduce heat to low, and allow to simmer for 1 1/2 hours.
- Remove the chicken from the soup, and shred the chicken into bite-sized pieces, discarding the skin and bones. Return chicken to the soup pot to warm through. Check for seasoning and add a little more salt if needed.
- To serve, place a scoop of cooked rice into individual bowls, then ladle the soup over. Top with avocado, cilantro, jalapeno (if using), and lime wedges. Eat!
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