Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 cup cooked rice (white or brown)
- 1 large cucumber, peeled, seeded, and diced
- 2 limes, juiced
- 1/2 cup chopped cilantro
- 1 jalapeno, seeded and minced (optional)
- 1 tbsp olive oil
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on all sides.
- Step 2: Pour chicken broth into the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Step 3: Remove chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
- Step 4: Add cooked rice, diced cucumber, lime juice, jalapeno (if using), and cilantro to the soup.
- Step 5: Simmer for another 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup on the stovetop over medium-low heat, adding a splash of chicken broth if needed to loosen it up.
- Garnish each serving with a lime wedge and an extra sprinkle of fresh cilantro for a burst of freshness.
- To prevent the cucumber from becoming too soft, add it during the last 5 minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American