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

Ingredient Substitutions

• Instead of Whole Chicken: Rotisserie chicken (pre‑cooked)
• Instead of Water: Low‑sodium chicken broth
• Instead of Chicken Stock: Vegetable stock
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
• Instead of Bay Leaf: Dried bay leaf
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Olive oil
• Instead of Onion: Shallots (2)
• Instead of Carrot: Parsnip
• Instead of Celery Stalks: Fennel stalks
• Instead of Jalapeño: Serrano pepper, Red pepper flakes (1/4 tsp)
• Instead of Cilantro: Parsley (for color)
• Instead of Lime: Lemon (zest + juice)
• Instead of Orzo Pasta: Rice, Small pasta shells
• Instead of Chicken Bouillon Cube: Extra salt, Mushroom bouillon

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Sauté Pan
• Ladle
• Wooden Spoon
• Microplane Zester (optional)
• Measuring Cups
• Strainer (optional)
• Mixing Bowl

Critical Steps — Do Not Skip

• Simmer the chicken gently; a rolling boil makes the broth cloudy.
• Skim foam early to keep the stock clear.
• Remove the chicken skin before shredding to avoid excess fat.
• Sauté vegetables until translucent for sweetness.
• Add lime juice and cilantro at the end to preserve fresh flavor.

Chef Tips from the Video

• Freeze peeled onions for 10 minutes before chopping to reduce tear‑inducing gases.
• Use a microplane for lime zest to get fine, aromatic zest without bitterness.
• If you prefer a richer mouthfeel, stir in a tablespoon of heavy cream just before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stock a day ahead; refrigerate and skim off any solidified fat before using.
• Shred the chicken and store separately; add to soup just before serving.

Frequently Asked Questions