Caldo de pollo or hearty chicken soup is not reserved just for cold weather months, or for only Sundays. Even if just a small pot, I like having this caldo(soup) on hand for a quick lunch or dinner. I prepare some rice or fideo noodles, warm some tortillas, grab an avocado and I am ready to eat! In my opinion, I believe this chicken soup recipe is pretty universal. It’s when it comes to the garnishes that it’s takes on a Mexican twist. Although when I read the list of garnish suggestions, I am reminded of some of the delicious Thai soup dishes that my friend Suwanee introduced me to. Minus the avocado, the ingredients are very similar. But if you grew up in a Mexican family, you could not have a hot bowl of soup without those warm corn tortillas. A little lime juice, a sprinkle of salt and then roll that tortilla as tight as possible, Lol! You seriuosly could make a meal out of those on there own, but you shouldn’t, ha, ha, ha! This recipe can easily be adapted to the slow cooker. See instructions at the end of blog post. #mexicanfood #foodiforlife
Caldo de Pollo
Yields 8 Servings
Prep Time- 25-30 minutes
Cook Time- 2 hours, 30 minutes
Start With Homemade Chicken Stock
3 pounds chicken pieces
2 bay leaves
2 teaspoons peppercorns
1 celery stalk
small handful cilantro
1 medium onion, sliced in half
1 head of garlic
2 chile de arbol
salt to taste
12-14 cups water
You Will Also Need
4 white or red potatoes, quartered
4 large carrots, sliced
4 stalks celery, sliced
1 small onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
2 roma tomatoes, diced
4 ears of corn, sliced in half
1/2 head green cabbage, roughly chopped
Handful chopped cilantro
Juice of 1 large lime
Tips~ Adding more onion and garlic is optional, but I like it this way.
1 cup sliced radishes, optional
Chile serrano, minced
Begin by adding all of the ingredients for the chicken stock to a large pot. Bring to a boil, reduce to a simmer. Skim the foam that comes up to the top of the stock as it cooks. Cook at a steady simmer for 45 minutes to 1 hour.
Remove chicken pieces and strain out out of the remaining solids. Add the stock back to pot and bring back up to a boil. Skim off any extra fat off the top, if any.
Once boiling, reduce heat slightly. Add in the potatoes, carrots, celery, onion, garlic, serrano and tomatoes. Cook at a steady simmer for 25 minutes or until vegetables are fork tender. Add in the corn, cabbage, cilantro and lime juice. Taste for salt. Continue cooking for 20-25 minutes.
At this time, you could add the chicken back in as is, or you can remove the skin or bones, if you like. Add it back in a cook just until warm. Serve with rice and warm tortillas. Top with your favorite garnishes.
For Slow Cooker: To the slow cooker add all of the ingredients for preparing homemade stock. Cook on low for 6 hours or until chicken is tender. Using a slotted spoon, strain out the solids, including chicken. Remove as much of the fat from the top layer as you can. Add in all of the vegetables listed and continue cooking for 2 hours or until potatoes are fork tender. Remove chicken from bones and add back into soup. Cook for another 30 to 40 minutes.
Tips~ If you have room to store homemade chicken stock in your freezer, I would highly suggest preparing it when you can. Your caldo’s, rice dishes and sopa’s will taste so much better with homemade stock.
Here is a variation of Caldo de Pollo Con Frijoles y Arroz. It is prepared in the same manner with a few different ingredients. This version has chayote squash and orange bell peppers There is no cabbage or corn in this recipe. Right before serving, I like to add a large spoonful(cooking spoon) of Mexican rice and frijoles en bola(whole cooked beans). Garnish as usual.
Tips~Shred the chicken finely before adding it back into the soup. Try some different beans, like red beans or black beans.