Hilary Duff’s Cilantro Chicken Soup 

By The New York Times

Updated April 8, 2026

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
1 hr 45 min
Rating
4(68)
Comments
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The singer Hilary Duff grew up eating this cozy yet bright chicken soup enlivened with citrus and cilantro. Her mother, Susan, would make it for her, especially when she was sick, and now Ms. Duff craves it whenever she’s under the weather. The recipe isn’t strict: The ingredients are flexible and you can use water in place of the chicken stock, try orzo instead of corn or, if you’re short on time, start with a rotisserie chicken. Ms. Duff’s only non-negotiables are lots of lime juice and plenty of cilantro.

Featured in: Hilary Duff Shares Her Favorite Sick-Day Soup

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Ingredients

Yield:6 to 8 servings

  • 1 whole chicken (3 ½ to 4 pounds), giblets removed but neck included if available

  • 2 quarts low-sodium chicken stock

  • 1 (3- to 4-inch) piece fresh ginger (optional), peeled and cut into large coins 

  • 4 to 6 sprigs fresh herbs, such as rosemary and thyme, and 1 to 2 bay leaves, tied into a bouquet with kitchen string if you like

  • Salt and black pepper

  • 1 large onion

  • 5 to 6 large celery stalks

  • 6 to 8 large carrots

  • 3 to 5 garlic cloves

  • 2 tablespoons butter or olive oil 

  • 2 to 3 ears of corn 

  • 2 large jalapeños (optional)

  • 1 tablespoon chicken bouillon (optional)

  • 1 large bunch cilantro, leaves and tender stems torn or roughly chopped

  • 2 to 3 limes, plus wedges for serving

  • Sliced avocado, for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large stock pot set over medium-high heat, combine the chicken, chicken neck (if using), chicken stock and enough cold water to cover. Add the ginger (if using), the herbs, a couple of large pinches of salt and a generous amount of black pepper. Cover and bring to a boil, then reduce heat to maintain a brisk simmer and simmer until the chicken is very tender, 30 to 45 minutes. 

  2. Step 2

    Carefully transfer the cooked chicken to a rimmed baking sheet or baking dish and set aside to cool. Skim and discard any foam from the top of the broth; cover and continue simmering the broth.

  3. Step 3

    While the chicken is cooking and cooling, dice the onion and cut the celery and carrots into large chunks. Mince or crush the garlic with a press. 

  4. Step 4

    Heat butter in a large skillet on medium. Add the onion, celery and carrots and season with salt. Cook, stirring occasionally, until onion is softened, 5 to 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Transfer the vegetables to the simmering broth.

  5. Step 5

    When the chicken is cool enough to handle, remove the chicken skin and pull the meat off the bones into small pieces or shreds. 

  6. Step 6

    Husk the corn and cut the cobs crosswise into 2-inch pieces (see Tip). If using jalapeños, halve them lengthwise and remove the ribs and seeds. Add the corn and jalapeños to the broth. Taste the broth and season with salt and pepper. Add the bouillon, if using, and the shredded chicken and continue to simmer the broth until the vegetables are cooked to your liking. Discard the herbs, ginger and chicken neck, if used. Reserve some cilantro for garnish and add the rest to the soup. Add the juice from 2 to 3 limes, to taste. 

  7. Step 7

    Ladle the soup into serving bowls. Garnish with avocado, seasoning it with salt and pepper, and top with more cilantro. Serve with lime wedges for squeezing.

Tip

  • If your corn is too hard to cut easily, you can add the whole cobs to the broth and remove and cut before serving.

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Ratings

4 out of 5
68 user ratings
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Comments

Amanda

@Rebecca you eat it like you would a corn cob - by grabbing it with your hands. Very similar to caldo.

Rebecca

This sounds delicious but … how do you eat a chunk of corn cob with a soup spoon? I think I would cut off the kernels and add to the soup.

Roxana

With its larger sized and more rustically cut veg, this definitely has strong caldo de pollo vibes like another commenter mentioned. Green beans, cabbage, and zucchini would not be out of place here either. Nor would queso Oaxaca. Add a freshly made corn tortilla along with the extra lime juice and you're ready to go!

Jai

I would give this 5 *. Loved the flavor of this and I keep making it. I steamed the corn, in the husk, in the microwave. I then cut it off the husk, leaving the kernels stuck together in big chunks. It was just as pretty. Love the fresh lime squeezed in and the avocado, just yum!

Amy

We made a very similar soup in my house growing up and it was similarly a go-to when we were feeling under the weather. We served it with cooked yellow rice in the bowl. Since the rice isn't cooked in the soup, it maintains some bite and doesn't overly thicken the soup.

Jeff

This soup sounds amazing, but here in California we have no corn on the cob in April. I’ll be using frozen kernels until summer.

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