Step-by-Step Instructions
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Simmer the Chicken Base: In a large, heavy-bottomed stockpot, combine the chicken pieces, water, halved onion, smashed garlic, and salt. Bring to a boil over high heat. As it reaches a boil, use a large spoon to skim off and discard any foam that floats to the surface.
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Infuse the Broth: Reduce the heat to medium-low, cover the pot, and let it simmer gently for 20 minutes. Toss in the whole sprigs of cilantro and the celery chunks to let their herbal oils infuse into the stock.
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Add the Hearty Vegetables and Rice: Stir in the thick chunks of carrot, potato, corn cob pieces, and the rinsed white rice. Cover and continue to simmer on medium-low for another 15 to 20 minutes, or until the potatoes are easily pierced with a fork and the rice is tender.
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Finish with Zucchini: Drop the large zucchini chunks into the pot. Let the soup simmer uncovered for a final 5 to 7 minutes until the zucchini turns tender but still holds its shape. Taste the broth and add a bit more salt if needed.
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Serve Hot: Remove the whole onion halves and the spent cilantro sprigs from the pot. Ladle a generous piece of chicken, a scoop of rice, and a colorful assortment of vegetables into large bowls. Garnish with freshly chopped cilantro and a heavy squeeze of fresh lime juice right before eating.
Storage and Reheating
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Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
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Note on Rice: The white rice will continue to absorb the broth as it sits in the fridge, making the soup much thicker the next day. When reheating on the stovetop, simply splash in a 1/2 cup of water or chicken broth to thin it back down to a beautiful consistency.
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Freezing: If you plan to freeze this soup, it is best to do so before adding the potatoes and zucchini, as their texture can become unpleasantly grainy and mushy upon thawing. Freeze for up to 3 months.
