Salsa Verde Chicken Soup
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What does this food offer in terms of nutrients and physical nourishment?
Protein (chicken, cheese)
Carbohydrates (rice, veggies, chips)
Fat (avocado oil, chicken)
Fiber (rice, veggies, chips)
Other (chicken is a good source of iron, zinc, and other trace minerals; tomatillos and cilantro are a good source of vitamin C and antioxidants)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Warm and cozy
Chunky
Tender
Rich
Salty
Savory/ Umami
Tangy
Some of you may recognize this recipe from my e-book, Well, balanced. It has been a staple dinner in our home since recipe development for my e-book and I just couldn’t keep it exclusive any longer! What I love about this recipe is the flavor to effort ratio. Making a good soup is sometimes an all day affair, requiring hours of simmering and stirring. This flavor-packed soup can be ready in 45 minutes and if you're even tighter on time, consider my lazy girl recipe hacks at the end of this page (hint: with a few pre-made substitutes, it could be ready in under a half hour!)
Not only is a warm bowl of soup nourishment for the soul, but I also love what this soup brings to the table nutritionally. Among other nutrients, tomatillos, onions, and limes are packed with vitamin C, cilantro offers antioxidants, and chicken is a great source of zinc. To me, this bowl is just waiting to shine on your next sick day!
Allergens: Dairy (optional)
Servings: ~ 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients:
1 quart chicken broth
1 cup white jasmine rice, rinsed
4 chicken thighs, boneless and skinless
6 large tomatillos, husked and halved
Note: After husking tomatillos, be sure to rinse them well to remove the soap-like coating.
1 large white onion, roughly chopped into 1” slices
1 jalapeño, de-stemmed and halved (if you prefer heat, leave the seeds in)
4 cloves garlic (whole)
1 bunch fresh cilantro (stems on)
1 lime, juiced
2 tbsp avocado oil (or other neutral high-heat cooking oil)
Salt and pepper, to taste
Optional toppings:
Sour cream
Queso fresco or cotija cheese
Fresh cilantro
Tortilla chips
Directions:
Preheat broiler to high with top rack 4-5” from broiler.
In a large pot, combine chicken broth and rice. Bring to boil, then cover and simmer for 15 minutes.
In a large cast iron skillet or baking sheet, add tomatillos, onion, garlic, and jalapeño. Drizzle with 1 tbsp oil and toss with hands to evenly coat.
Next, nestle the chicken thighs in the veggies on the pan, making sure that the chicken touches the bottom completely.
Drizzle remaining oil on chicken, season with salt and pepper. Broil for 15 minutes, or until chicken’s internal temperature reaches 165F and veggies become slightly charred.
When chicken is done, remove pan from broiler. Remove chicken from pan and place on cutting board to cool for 5 minutes.
Then, shred chicken and add to soup pot. Cover and continue to simmer for about 5 minutes.
Once the remaining contents of the pan have cooled to a safe temperature, transfer them to a blender. Add cilantro and lime juice. Blend on high until mixture is well combined but still slightly chunky (like a thin salsa).
Mix salsa into soup pot. Let simmer for another 5 minutes.
Serve warm topped with sour cream, queso fresco, tortilla chips, or fresh cilantro.
Tip: For a lazy girl version, follow instructions for cooking the rice in broth but instead of making the salsa and chicken from scratch, simmer with shredded rotisserie chicken and add in a jar of pre-made salsa verde!
