Hilary Duff Makes Her Go-To Chicken Soup

Ingredients

• 3.5 lb Whole Chicken (cut into pieces, includes neck and giblets)
• 8 cup Water (for stock base)
• 4 cup Chicken Stock (store‑bought or homemade)
• 2 inch Fresh Ginger (peeled and sliced)
• 2 sprig Fresh Thyme
• 1 sprig Fresh Rosemary
• 1 Bay Leaf (fresh if available)
• 1 tsp Salt (adjust to taste)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 large Onion (peeled and diced)
• 1 large Carrot (peeled and sliced)
• 2 Celery Stalks (chopped)
• 1 Jalapeño (seeded and minced)
• 0.5 cup Cilantro (loosely packed, stems included, roughly torn)
• 1 Lime (zest and juice)
• 0.5 cup Orzo Pasta (optional, add in final 5 minutes)
• 1 Chicken Bouillon Cube (optional, for extra depth)

Instructions

1. Build the Stock Base

   Place the chicken pieces (including neck) in a large stockpot. Add water, chicken stock, sliced ginger, thyme, rosemary, bay leaf, and a pinch of salt. Ensure the chicken is fully covered.

   Time: PT5M

2. Simmer the Chicken

   Bring the pot to a gentle boil over medium‑high heat, then reduce to a low simmer. Cook for 30‑35 minutes, or until the chicken is cooked through and the meat easily pulls away from the bone.

   Time: PT35M

   Temperature: Low simmer

3. Shred the Cooked Chicken

   Using tongs, remove the chicken pieces and set aside to cool for a few minutes. Discard the skin and bones, then shred the meat into bite‑size pieces.

   Time: PT5M

4. Sauté the Vegetables

   In a sauté pan, melt the butter over medium heat. Add diced onion, sliced carrot, and chopped celery. Cook, stirring occasionally, until the vegetables become translucent and start to soften, about 8 minutes. Add minced jalapeño and cook another minute.

   Time: PT9M

   Temperature: Medium

5. Combine Veggies with Stock

   Transfer the sautéed vegetables into the simmering stockpot. Stir to incorporate and let the mixture continue to simmer for 5 minutes so flavors meld.

   Time: PT5M

   Temperature: Low simmer

6. Add Starch (Optional)

   If using orzo or rice, stir it into the soup now. Cook according to package directions (usually 8‑10 minutes) until al dente.

   Time: PT10M

   Temperature: Low simmer

7. Finish the Soup

   Return the shredded chicken to the pot. Add the chicken bouillon cube if using, then stir in lime zest, lime juice, and most of the cilantro (reserve a pinch for garnish). Let the soup heat through for 2 minutes.

   Time: PT2M

   Temperature: Low simmer

8. Serve

   Ladle the soup into bowls, garnish with the remaining cilantro and an optional lime wedge. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

16 g

Fat

9 g

Fiber

2 g