Caldo de Pollo (Mexican Chicken Soup)
This soothing caldo de pollo is a traditional Mexican chicken soup, perfect for a comforting meal.
Equipment
- chef's knife
- cutting board
- large stock pot
- skillet
- Ladle
- Freezer-Friendly Deli Containers
Ingredients
- 8 cups water
- 4 to 6 pieces skinless chicken drumsticks or thighs Bone-in for best flavor
- 1 tablespoon salt
- 4 cloves garlic, chopped
- 1 tablespoon olive oil
- ¼ cup long-grain rice Lightly toasted
- ½ cup chopped onion
- 2 pieces roma tomatoes, chopped
- 2 pieces carrots, sliced
- 3 stalks celery, sliced
- 3 pieces Yukon Gold potatoes, quartered
- ⅓ cup tomato sauce
- 1 tablespoon chopped cilantro
- ¼ teaspoon safflower petals (azafrán) Can be omitted
- lime wedges For serving
Instructions
- In a large pot, put the water, chicken, salt, and garlic. Boil for 15 minutes, skimming any foam that rises to the top.
- While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
- Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
- Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
Notes
Caldo de pollo tastes even better the next day as the flavors continue to develop.
Nutrition
Serving: 1bowlCalories: 318kcalCarbohydrates: 33gProtein: 27gFat: 9gSaturated Fat: 2gCholesterol: 107mgSodium: 2016mgPotassium: 1097mgFiber: 5gSugar: 4gVitamin A: 5483IUVitamin C: 24mgCalcium: 93mgIron: 6mg
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