Mexican Chicken Soup with Rice and Lime Recipe
This soup is something between clear chicken broth, barley soup and a light stew – a delicate broth with chicken, rice, vegetables and plenty of lime. In Mexico, similar soups are often served as a warming yet light lunch, especially when someone has a cold. The flavor is fresh and citrusy, yet filling thanks to the rice.
This soup combines the comfort of classic chicken soup with the freshness of lime and the heartiness of rice. Light yet filling, it’s perfect when you want something soothing but not heavy, and the citrusy aroma instantly brightens the dish.
Chef's tips
Don’t skip browning the onion at the beginning – it adds a subtle roasted flavor and depth to the broth. Adjust the amount of lime juice gradually; the soup should be pleasantly tangy but still balanced. If you’re cooking for several people, serve extra lime and cilantro on the table so everyone can customize their bowl.
How to serve
Serve the soup very hot, with plenty of fresh cilantro and lime wedges. It pairs well with warm tortillas, crusty bread or a simple green salad. For a more Mexican-style touch, you can top each bowl with a few crushed nachos or tortilla chips and a spoonful of plain yogurt or sour cream.
Ingredients
- chicken thighs with bone and skin, for a better broth - 500 g
- white rice rinsed in a sieve - 80 g
- carrot cut into half-slices - 2 piece
- celery stalk cut into slices - 2 stalks
- onion cut in half - 1 piece
- garlic lightly crushed with a knife - 3 cloves
- bay leaf for the broth - 2 piece
- allspice berries for the broth - 3 piece
- cilantro chopped, for serving - 0.5 bunch
- lime 2 for juice, 1 cut into wedges for serving - 3 piece
- salt to taste
- black pepper to taste
- vegetable oil for lightly sautéing the vegetables - 1 tablespoon
- water for the soup - 1.5 l
Preparation
- Heat the oil in a large pot over medium heat. Add the halved onion, cut side down, and fry for 3–4 minutes until lightly browned.
- Add the chicken thighs, carrot, celery, garlic, bay leaves and allspice berries. Pour in enough water to cover the ingredients, about 1.5 liters.
- Bring to a boil, skim off any foam from the surface with a spoon, reduce the heat to low and cook, covered, for 20 minutes.
- After 20 minutes, remove the chicken thighs from the pot onto a plate to cool slightly. Add the rinsed rice to the soup, add 1 teaspoon of salt, stir and cook for another 12–15 minutes over low heat, until the rice is tender.
- In the meantime, remove the skin from the thighs, separate the meat from the bones and shred it into smaller pieces with a fork or your fingers.
- When the rice is tender, remove the onion, bay leaves and allspice berries from the soup. Return the shredded chicken meat to the pot, stir and cook for another 2–3 minutes, until everything is hot.
- Take the soup off the heat, add the juice of 1–2 limes (start with one, taste and add more if needed), and season with salt and pepper to taste.
- Serve the soup hot, sprinkled with chopped cilantro, with lime wedges on the side so everyone can add more juice if they like.
Storage
Zupa gęstnieje, bo ryż wchłania płyn; przy odgrzewaniu dolej wody lub bulionu i ponownie dopraw solą oraz limonką.
