Molly Baz Green Chicken Soup is a vibrant, nutrient-packed dish that brings together the bold flavors of fresh herbs, tender chicken, and bright, zesty lime. This soup is all about balance—it’s comforting yet refreshing, hearty yet light.
Perfect for a cozy night in or a quick weeknight meal, the green chicken soup stands out for its simplicity and the use of wholesome ingredients like cilantro, jalapeños, and garlic.
If you’re looking for a soup that’s both satisfying and packed with flavor, Molly Baz’s Green Chicken Soup is the perfect go-to recipe.
How To Make Molly Baz Green Chicken Soup?
Recipe Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course, Soup
Cuisine: Mexican-inspired
Serves: 4
Equipment Needed
- Large pot
- Blender or immersion blender
- Cutting board
- Knife
- Tongs
- Measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 lb tomatillos, husked and halved
- 2 jalapeños, seeded and chopped
- 1 bunch of cilantro
- 1 bunch of spinach (or any leafy greens)
- 4 cups chicken broth
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
Sauté The Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Cook The Chicken
Add the chicken thighs to the pot. Season with salt and pepper. Sear the chicken for 5 minutes on each side until browned. This adds depth of flavor to the soup.
Add The Green Ingredients
Next, add the tomatillos, jalapeños, and chicken broth to the pot. Bring everything to a simmer and let it cook for 20 minutes until the tomatillos are soft and the chicken is fully cooked.
Blend The Soup
Remove the chicken thighs from the pot and set them aside. Using a blender or an immersion blender, blend the soup until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
Shred The Chicken
While the soup is blending, shred the chicken using two forks. Once the soup is blended, return the shredded chicken to the pot.
Add The Greens
Stir in the spinach (or other leafy greens) and half of the cilantro. Cook for another 5 minutes until the greens are wilted and tender. Finish the soup with lime juice for a zesty kick.
Nutrition Facts Of Molly Baz Green Chicken Soup
- Calories: 320
- Protein: 28 g
- Carbohydrates: 14 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 6 g
Molly Baz Green Chicken SoupServing Suggestions Of Molly Baz Green Chicken Soup
Garnish With Fresh Herbs
Top the soup with the remaining cilantro and a few extra slices of jalapeño for heat. I also like adding a dollop of sour cream or Greek yogurt for creaminess.
Serve With Tortilla Chips
For some crunch, I enjoy serving this green chicken soup with crispy tortilla chips on the side or crumbled on top. The salty chips complement the tangy flavors beautifully.
Tips And Variations Of Molly Baz Green Chicken Soup
Adjust The Spice
If you’re sensitive to heat, you can reduce the amount of jalapeño or remove it altogether. For extra heat, leave in some of the jalapeño seeds or add a pinch of cayenne.
Swap The Greens
Feel free to experiment with different greens. Kale, Swiss chard, or even arugula would add their own unique flavors to the soup.
Make It Creamy
If you prefer a creamier soup, add a splash of coconut milk or heavy cream towards the end of cooking. It adds richness without overpowering the fresh flavors.
Special Note
What I love most about this soup is how versatile it is. It tastes just as good the next day, making it perfect for meal prep. I always make extra and store leftovers in an airtight container in the fridge for up to three days. The flavors get even better as they sit!
Conclusion
Molly Baz’s Green Chicken Soup has become one of my go-to meals when I want something that’s both flavorful and nourishing. The blend of tomatillos, cilantro, and tender chicken creates a zesty, vibrant bowl of goodness that leaves me feeling satisfied and energized.
Whether you’re looking to shake up your dinner routine or enjoy a cozy night in, this recipe is a must-try. Give it a go, and I promise you won’t regret it!
Molly Baz Green Chicken Soup
Equipment
- Large pot
- Blender or immersion blender
- Cutting board
- Knife
- Tongs
- Measuring cups and spoons
Ingredients Â
- 1 lb boneless skinless chicken thighs
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 lb tomatillos husked and halved
- 2 jalapeños seeded and chopped
- 1 bunch of cilantro
- 1 bunch of spinach or any leafy greens
- 4 cups chicken broth
- 1 lime juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
InstructionsÂ
Sauté The Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Cook The Chicken
- Add the chicken thighs to the pot. Season with salt and pepper. Sear the chicken for 5 minutes on each side until browned. This adds depth of flavor to the soup.
Add The Green Ingredients
- Next, add the tomatillos, jalapeños, and chicken broth to the pot. Bring everything to a simmer and let it cook for 20 minutes until the tomatillos are soft and the chicken is fully cooked.
Blend The Soup
- Remove the chicken thighs from the pot and set them aside. Using a blender or an immersion blender, blend the soup until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
Shred The Chicken
- While the soup is blending, shred the chicken using two forks. Once the soup is blended, return the shredded chicken to the pot.
Add The Greens
- Stir in the spinach (or other leafy greens) and half of the cilantro. Cook for another 5 minutes until the greens are wilted and tender. Finish the soup with lime juice for a zesty kick.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.