Description
A hearty, vibrant soup featuring tender chicken, root vegetables, and citrus notes. Simmered with winter herbs for depth, this 90-minute recipe offers cozy comfort with a fresh finish.
Ingredients
1.5 lbs chicken thighs, skinned; bone-in adds richness
4 cups mixed vegetables (parsnips, celery, turnips, onions)
1 cup cilantro, stems and leaves; substitute parsley if desired
2 large limes, juiced (reserve 1 for finish)
6 cups broth (vegetable or low-sodium chicken)
1 tsp cumin
4 cloves garlic, peeled and minced
1 tsp salt, plus more to taste
Ground black pepper, to taste
1 tbsp oil, for sautéing
Instructions
Cut vegetables into ½-inch cubes.
Juice both limes, reserving one for finishing.
Season chicken thighs with 1 tsp salt, cumin, and pepper.
In a Dutch oven, sauté onions and garlic in oil until translucent.
Add remaining vegetables and cook 5 minutes for sweetness.
Pour in broth, then add chicken, reserved lime zest, and sautéed mixture.
Cover and simmer 35 minutes on low for tender meat.
Remove chicken, shred, and return to pot.
Stir in reserved lime juice, chopped cilantro, and adjust seasoning.
Notes
Cilantro substitution: Use parsley if unavailable.
Bone-in chicken thighs enhance broth richness.
Simmer low and long for maximum flavor concentration.
Garnish with extra lime wedges and herbs before serving.
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg