Caldo de Pollo-Hearty Chicken Soup
Caldo de Pollo. Essential recipes that become a staple of a Mexican menu. The vegetables may vary from recipe to recipe.
Servings 8 Servings
Ingredients
Ingredients
Start With Homemade Chicken Stock
- 3 pounds chicken pieces
- 2 bay leaves
- 2 teaspoons peppercorns
- 1 celery stalk
- 1 carrot
- 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
For Garnishes
- 1 cup sliced radishes optional
- Lime wedges
- Cilantro chopped
- Avocado sliced
- Chile serrano minced
Instructions
Directions:
- 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.
Notes
Adding more garlic and onion is optional, but I enjoy it this way.