Name: Mexican Homestyle Chicken Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole chicken (about 3 1/2 lbs), cut into 8 pieces; 10 cups cold water; 1 large white onion, quartered (skin on for color); 5 garlic cloves, smashed; 2 bay leaves; 1 teaspoon whole black peppercorns; 1 tablespoon kosher salt, plus more to taste; 2 medium carrots, peeled and cut into 1-inch chunks; 2 medium Yukon gold potatoes, peeled and cubed; 1 chayote squash, peeled and cubed; 1 medium zucchini, sliced into half-moons; 2 ears of fresh corn, husked and cut in half; 1/3 cup fresh cilantro, chopped; 1 cup cooked long-grain white rice; 1 lime, cut into wedges; 1/2 small white onion, finely diced; 4 radishes, thinly sliced; 8 warm corn tortillas

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Mexican Homestyle Chicken Soup is the ultimate Mexican comfort food, often ladled out as a nourishing remedy for colds and rainy days. This clear, golden broth is loaded with tender chicken, garden vegetables, and brightened with fresh lime and cilantro. Serve it family-style with warm corn tortillas and a bowl of rice on the side for an authentic experience.

Prep Time15 mins

Cook Time50 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

425 kcalCalories
12 gFat
3.5 gSaturated Fat
38 gCarbs
5 gFiber
6 gSugar
38 gProtein
720 mgSodium
950 mgPotassium
80 mgCalcium
3 mgIron
25 mgVitamin C
450 mcgVitamin A

Ingredients

For the Broth

1 whole chicken (about 3 1/2 lbs), cut into 8 pieces
10 cups cold water
1 large white onion, quartered (skin on for color)
5 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon kosher salt, plus more to taste

For the Vegetables

2 medium carrots, peeled and cut into 1-inch chunks
2 medium Yukon gold potatoes, peeled and cubed
1 chayote squash, peeled and cubed
1 medium zucchini, sliced into half-moons
2 ears of fresh corn, husked and cut in half
1/3 cup fresh cilantro, chopped

For Serving

1 cup cooked long-grain white rice
1 lime, cut into wedges
1/2 small white onion, finely diced
4 radishes, thinly sliced
8 warm corn tortillas

Directions

In a large stockpot, combine the chicken pieces, cold water, quartered onion, smashed garlic, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
Skim any foam that rises to the surface during the first 10 minutes to ensure a clear, golden broth. Simmer uncovered for 35 to 40 minutes, until the chicken is cooked through and tender.
Carefully remove the chicken pieces with tongs and place them on a plate to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim excess fat from the surface if desired.
Return the strained broth to a simmer. Add the carrots and potatoes and cook for 8 minutes. Then add the chayote, zucchini, and corn and continue simmering for 8 to 10 minutes, until all the vegetables are fork-tender.
While the vegetables cook, shred the cooled chicken meat, discarding the skin and bones. Return the shredded chicken to the pot along with the chopped cilantro and stir gently to combine.
Taste and adjust the seasoning with additional salt if needed. Ladle the soup into large, deep bowls, making sure each serving gets a piece of corn and a mix of vegetables.
Serve immediately with a scoop of white rice, a squeeze of lime juice, a sprinkle of diced onion, sliced radishes, and warm corn tortillas on the side.

Cook’s Notes

For the richest flavor, use bone-in, skin-on chicken pieces rather than boneless breasts.
Skim the broth frequently during the first simmer to keep it beautifully clear and golden.
Squeeze the lime into the bowl just before eating rather than into the pot, because the acid loses brightness when reheated.
Add rice directly to each bowl or serve it on the side so leftovers do not turn starchy in the fridge.
This soup tastes even better the next day once the flavors have melded overnight in the refrigerator.