Chicken Soup Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chicken Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 8 cups low-sodium chicken broth; 2 cups water; 2 pieces bay leaves; 1 tbs fresh cilantro stems (optional for stock); 1.5 tsp kosher salt; 0.75 tsp black pepper; 1 tbs olive oil; 1 medium yellow onion; 2 medium carrots; 2 stalks celery stalks; 3 cloves garlic cloves, minced; 0.5 piece jalapeño (seeded for mild, optional); 1 tsp ground cumin; 1 tsp dried oregano; 1 cup long-grain white rice (uncooked); 1 cup pico de gallo; 1.5 cups corn tortilla strips (store-bought or baked); 1 medium ripe avocado; 0.25 cup fresh cilantro leaves, chopped; 2 pieces fresh lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Medium | Large. Served with rice, pico de gallo, tortilla strips & avocado chunks

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Ingredients

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Broth & Chicken

1 lb boneless skinless chicken breasts

8 cups low-sodium chicken broth

2 cups water

2 pieces bay leaves

1 tbs fresh cilantro stems (optional for stock)

1 1/2 tsp kosher salt

3/4 tsp black pepper

Vegetables & Aromatics

1 tbs olive oil

1 medium yellow onion

2 medium Carrots

2 stalks celery stalks

3 cloves Garlic cloves, minced

1/2 piece jalapeño (seeded for mild, optional)

1 tsp Ground cumin

1 tsp Dried oregano

Add-ins & Garnishes

1 cup long-grain white rice (uncooked)

1 cup Pico de gallo

1 1/2 cups corn tortilla strips (store-bought or baked)

1 medium ripe avocado

1/4 cup fresh cilantro leaves, chopped

2 pieces fresh lime wedges

Method

Broth & Chicken

Prepare stock and cook chicken

In a large Dutch oven or soup pot, combine chicken breasts, chicken broth, water, bay leaves, cilantro stems (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Partially cover and simmer for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken to a plate and let rest 5 minutes, then shred with two forks into bite-sized pieces. Remove and discard bay leaves and cilantro stems. Keep the broth in the pot for further seasoning and use.

Taste the broth and add remaining 1/2 tsp kosher salt and 1/4 tsp black pepper as needed. Keep broth warm over low heat.

Vegetables & Aromatics

While the chicken simmers, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion (about 1 cup), diced carrots (about 1 cup), and diced celery (about 3/4 cup). Sauté until softened and translucent, about 6–8 minutes.

Add minced garlic, diced jalapeño (if using), ground cumin and dried oregano. Cook, stirring constantly, 30–45 seconds until fragrant. Transfer the sautéed vegetables and aromatics into the warm broth.

Bring the combined soup back to a gentle simmer and adjust seasoning with more salt or pepper if desired.

Rice

Cook rice

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan combine rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Alternatively, for quicker service, cook rice in advance and reheat just before serving.

Assemble & Garnish

Ladle hot soup into bowls (about 2 to 2.5 cups soup per serving). Add a generous portion of shredded chicken to each bowl (about 1/4 to 1/3 lb distributed across servings). Spoon 1/2 cup cooked rice into each bowl (or serve rice on the side).

Top each bowl with about 1/4 cup pico de gallo, a handful (about 3/4 cup) of tortilla strips, and chunks of ripe avocado (about 1/4 of an avocado per serving). Sprinkle with chopped cilantro and serve lime wedges alongside for squeezing over the soup.