Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 cup long grain white rice
- 1 cucumber, peeled, seeded, and diced
- 1 lime, juiced
- 1/2 cup chopped cilantro
- 1 jalapeno, seeded and minced (optional)
- 1 tablespoon 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 but not fully cooked through, about 5-7 minutes.
- Step 2: Pour in chicken broth, bring to a boil, then reduce heat to a simmer. Add the rice and simmer for 15-20 minutes, or until the rice is cooked and the chicken is cooked through.
- Step 3: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Step 4: Stir in the diced cucumber, lime juice, cilantro, and jalapeno (if using).
- Step 5: Simmer for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the soup on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Garnish each bowl with extra cilantro and a lime wedge for an extra burst of fresh flavor.
- To prevent the cucumber from becoming too soft, stir it in just before serving and avoid prolonged simmering after adding it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American