Hilary Duff’s Cilantro Chicken Soup 

🧂 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

👨‍🍳 Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.