Everybody has a favorite chicken soup recipe—until very recently, the Chicken Noodle Soup in the archives was mine. I still love that soup (I feel less affection for those horrible photos), but now that I’ve started making this Sopa de Pollo, it’s going to have to settle for being my second favorite.

It seems harsh—pushing aside a recipe I’ve loved for years in favor one that I started making on a whim last fall—but my version of this Mexican chicken soup is so easy, healthy, and deeply delicious that I’m only sorry I didn’t find it sooner.

This Sopa de Pollo is adapted from Molly Wizenberg’s recipe. I saw her version a couple of years ago and then totally forgot about it until I was standing in the produce section of the grocery store a couple of months ago with no idea of what I wanted to make for the week. A quick Google search for Mexican-style chicken soup recipes led me back to Molly’s recipe, and now I’ve spent two months tweaking it and serving it as much as possible. Really. I’ve made it twice at my day job, once for my parents, another time for my little sister, and three more times just for me. I may or may not have a whole batch in the freezer right now. That may seem a little extreme for something I just started making a couple of months ago, but it’s just. that. good.

So, what makes this soup so outstanding? Well, for one, it only takes an hour start-to-finish. If that doesn’t have you putting ingredients on your grocery list, I don’t know what will. Speed isn’t everything though—let’s talk flavor.

The broth here is flavored with a 1/2 bunch of whole cilantro sprigs and a handful of fresh mint leaves, in addition to the chicken and a good pinch of salt. The herbs soften and add incredible depth of flavor as they cook. There’s no need to remove them after cooking either, but you absolutely may if you’d like; just tie the herbs together with twine before you drop them into the pot, and lift them out with tongs when you’re done.

This Sopa de Pollo is chock full of vegetables, too. You’ll find big chunks of carrot, celery, onion, and zucchini in this soup, in addition to crushed whole garlic cloves and chayote. If you don’t know what that is, it’s a mild-flavored gourd that looks like this:

I find chayote at a regular supermarket, but if you can’t find it or don’t want to use it, feel free to leave it out. My sisters would tell you to swap it for corn. For that matter, you can add or subtract any vegetables you want here—make the soup you want to eat, y’all!

Take my favorite and make it yours.

Sopa de Pollo
lightly adapted from Orangette
makes about 6-8 servings

3 pounds bone-in skin-on chicken pieces (I use chicken breasts, thighs, or a combination)
2 quarts chicken stock
4 medium carrots, peeled, cut into 2-inch pieces
4 stalks celery, trimmed, cut into 2-inch pieces
1 medium white onion, diced large
2 medium zucchini, quartered, cut into 2-inch pieces
1 chayote, peeled, seed removed, cut into 2-inch pieces
6 cloves garlic, crushed
1/2 bunch cilantro
leaves from 4 sprigs of mint
Kosher or sea salt, to taste

Combine chicken pieces and stock in a stockpot over high heat. Bring to a boil. Add carrots, celery, onion, zucchini, chayote, garlic, cilantro, and mint leaves. Once the soup returns to a boil, reduce to a simmer and let cook uncovered for 40 minutes. Remove pot from heat and use tongs to fish out chicken pieces.

Once chicken is cool enough to handle, remove and discard skin and bones and tear the meat into large pieces. Return meat to the pot. Taste for salt and adjust as necessary.

Serve in shallow bowls. Soup will keep in an airtight container in the refrigerator for up to five days.