Chicken Lime Soup

READY IN: 1hr 45mins
Recipe by Diana Adcock

A unique and refreshing soup. A great first course.

Top Review by Terri F.

This soup has a unique flavor due to the limes and lime juice, which gives it a tart "zing". It was excellent as the first course of a Mexican themed dinner. I used cilantro instead of parsley, as it gave more flavor to the soup. I also baked store-bought corn tortillas instead of using the chips from the store. I have frozen the left-overs in 2 serving size bowls so that we can enjoy this soup again soon. Thanks, Di! :o)

Ingredients Nutrition

Directions

  1. In a large pot or dutch oven combine chicken pieces, water, parsley, pepercorns, celery, onion quarters, salt and thyme or oregano.
  2. Bring to a boil then reduce to a simmer and cook until chicken is tender-around 1 1/2 hours-skim fat.
  3. Remove from heat and remove chicken-cool and de-bone and skin.
  4. Strain and reserve broth (a few layers of wet cheesecloth would be fine).
  5. In the same pot heat the veg oil, add the onions and peppers and saute for 5 minutes or until tender.
  6. Add the tomatoes and carrots and cook for 5 more minutes.
  7. Add the reserved broth, squeeze in the lime juice and then throw in the lime halves.
  8. Stir in the parsley, season with salt and pepper and simmer for 45 minutes.
  9. Add the chicken and heat until the soup bubbles.
  10. Taste and adjust seasonings.
  11. Remove lime halves.
  12. Set out bowls-up to 8 and add 6-8 tortilla chips to them, ladle soup and add a slice of lime to each.
  13. Offer more chips at the table.

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