Chicken Soup Recipe

Sauté aromatics (optional)

Heat 1 tablespoon oil in a large pot over medium heat. Add the onion (quartered) and whole garlic cloves; sauté 3–4 minutes until softened and fragrant but not browned.

Add the chicken breasts or thighs to the pot and brown briefly (1–2 minutes per side) to develop flavor. This step is optional if using pre-cooked chicken.

Pour in 8 cups chicken broth and 1 cup water. Add the bay leaf, whole peppercorns, 1 teaspoon salt, and 1 teaspoon ground black pepper. Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover partially, and simmer for 15–20 minutes, or until chicken is cooked through and registers 165°F (74°C). Remove chicken to a plate to cool slightly, then shred with two forks. Return shredded chicken to the pot and keep broth at a gentle simmer.

While the chicken simmers, rinse 1 cup of long-grain rice under cold water until water runs clear to remove excess starch.

Peel and dice the carrot and slice the celery thinly. Add the rice, diced carrot, and sliced celery to the simmering broth. Stir, bring back to a gentle simmer, cover, and cook for 15–18 minutes until rice is tender and vegetables are softened. Check and stir once to prevent sticking.

When rice is cooked, taste the broth and adjust seasoning with additional salt or pepper as needed. Squeeze the juice of 1 lime into the soup and stir in 1 tablespoon chopped cilantro.

While the soup finishes, prepare the pico. Finely dice the roma tomato. Mince about 2 teaspoons onion (or to taste) and half a jalapeño (remove seeds for less heat). Combine tomato, onion, jalapeño, 1 tablespoon chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt in a small bowl. Stir and let rest 5–10 minutes for flavors to meld.

Cut the avocado in half, remove the pit, and dice the flesh into cubes or slices. Keep lime wedges on the side.

Ladle soup into bowls, making sure each bowl gets broth, rice, and shredded chicken. Top each serving with a generous spoonful of pico de gallo and a few pieces of diced avocado.

Garnish with fresh cilantro leaves and a squeeze of lime. Add hot sauce to taste if desired. Serve immediately.