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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.
Course Chicken, Main Course
Cuisine Mexican
Prep Time 21 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 51 minutes
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.