Hilary Duff’s Cilantro Chicken Soup
Updated April 8, 2026
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 1 hr 45 min
- Rating
- Comments
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Ingredients
1 whole chicken (3 ½ to 4 pounds), giblets removed but neck included if available
2 quarts low-sodium chicken stock
1 (3- to 4-inch) piece fresh ginger (optional), peeled and cut into large coins
4 to 6 sprigs fresh herbs, such as rosemary and thyme, and 1 to 2 bay leaves, tied into a bouquet with kitchen string if you like
Salt and black pepper
1 large onion
5 to 6 large celery stalks
6 to 8 large carrots
3 to 5 garlic cloves
2 tablespoons butter or olive oil
2 to 3 ears of corn
2 large jalapeños (optional)
1 tablespoon chicken bouillon (optional)
1 large bunch cilantro, leaves and tender stems torn or roughly chopped
2 to 3 limes, plus wedges for serving
Sliced avocado, for serving
Nutritional analysis per serving (6 to 8 servings)
33 grams carbs; 167 milligrams cholesterol; 682 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 11 grams saturated fat; 40 grams fat; 6 grams fiber; 1594 milligrams sodium; 49 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large stock pot set over medium-high heat, combine the chicken, chicken neck (if using), chicken stock and enough cold water to cover. Add the ginger (if using), the herbs, a couple of large pinches of salt and a generous amount of black pepper. Cover and bring to a boil, then reduce heat to maintain a brisk simmer and simmer until the chicken is very tender, 30 to 45 minutes.
- Step 2
Carefully transfer the cooked chicken to a rimmed baking sheet or baking dish and set aside to cool. Skim and discard any foam from the top of the broth; cover and continue simmering the broth.
- Step 3
While the chicken is cooking and cooling, dice the onion and cut the celery and carrots into large chunks. Mince or crush the garlic with a press.
- Step 4
Heat butter in a large skillet on medium. Add the onion, celery and carrots and season with salt. Cook, stirring occasionally, until onion is softened, 5 to 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Transfer the vegetables to the simmering broth.
- Step 5
When the chicken is cool enough to handle, remove the chicken skin and pull the meat off the bones into small pieces or shreds.
- Step 6
Husk the corn and cut the cobs crosswise into 2-inch pieces (see Tip). If using jalapeños, halve them lengthwise and remove the ribs and seeds. Add the corn and jalapeños to the broth. Taste the broth and season with salt and pepper. Add the bouillon, if using, and the shredded chicken and continue to simmer the broth until the vegetables are cooked to your liking. Discard the herbs, ginger and chicken neck, if used. Reserve some cilantro for garnish and add the rest to the soup. Add the juice from 2 to 3 limes, to taste.
- Step 7
Ladle the soup into serving bowls. Garnish with avocado, seasoning it with salt and pepper, and top with more cilantro. Serve with lime wedges for squeezing.
If your corn is too hard to cut easily, you can add the whole cobs to the broth and remove and cut before serving.
Private Notes
Comments
This sounds delicious but … how do you eat a chunk of corn cob with a soup spoon? I think I would cut off the kernels and add to the soup.
@Rebecca you eat it like you would a corn cob - by grabbing it with your hands. Very similar to caldo.
With its larger sized and more rustically cut veg, this definitely has strong caldo de pollo vibes like another commenter mentioned. Green beans, cabbage, and zucchini would not be out of place here either. Nor would queso Oaxaca. Add a freshly made corn tortilla along with the extra lime juice and you're ready to go!
My husband and I both liked this recipe very much. I used the meat from a rotisserie chicken in lieu of cooking the whole chicken to save time. The taste was very clean and light but flavorful. Will make this again!
Adding this to my cozy soup rotation! As a mom of 2 littles having soups on hand for sick days, or just cozy rainy days is my go to and it was a fun flare to keep the corn on the cob. My kids loved it! We added some cheese to top and served it with fresh tortillas which made it feel like a tortilla soup.
I really liked this for a twist on Chicken Soup and my family did too. It's a little lighter and brighter than traditional chicken noodle. The corn cob and garnishes like cilantro and avocado add some good flavor and texture without making it heavy. Great for Spring and Summer cooking. I can see why this is a good sick day remedy.