Caldo De Pollo Recipe

Caldo de Pollo (Mexican Chicken Soup) is a beautiful recipe for heartwarming soup that will make you and your family very happy. The combination of simple kitchen staples, like rice, chopped cilantro, and chicken, makes this traditional Mexican chicken soup a comforting meal.

We love soups. I do not know about you, but there is no week in our household without a pot of soup that we enjoy for lunch or dinner.

Also, we live in Minnesota, where the winters are so cold that all we want to eat is comfort food, like a good homemade soup.

Caldo de pollo is a Mexican-style chicken soup made with different parts of chicken and vegetables. It is nutritious, delicious, and comforting.

Every Mexican household has its own version of Caldo de Pollo. However, any Caldo recipe has chicken, lots of different vegetables, and a little rice or pasta. The soup is served perhaps with a slice or two of avocado and fresh cilantro(coriander), and there are always wedges of lime on the side.

Caldo de Pollo (Homemade Mexican Chicken Soup)

Caldo de pollo is medicine for the soul. Its one of my favorite soups and so simple to make. It freezes well, which comes in very handy when you are not feeling well, and need comforting.

Prep: 5min

Total: 48min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 318 kcal, Sugar 4 g, Sodium 2016 mg, Fat 9 g, Saturated Fat 2 g, Carbohydrate 33 g, Fiber 5 g, Protein 27 g, Cholesterol 107 mg, servingSize 1 serving

Ingredients:

• 8 cups water
• 4 to 6 skinless chicken drumsticks or thighs
• 1 tablespoon salt
• 4 cloves garlic (chopped)
• 1 tablespoon olive oil
• ¼ cup long-grain rice
• ½ cup chopped onion
• 2 roma tomatoes (chopped)
• 2 carrots (sliced)
• 3 celery stalks (sliced)
• 3 Yukon Gold potatoes (quartered)
• 1/3 cup tomato sauce
• 1 tablespoon chopped cilantro
• ¼ teaspoon safflower petals (azafran)
• Lime wedges

Instruction:

1. In a large (at least 10-quart) pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
2. 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, being careful not to let it burn. 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.
3. 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.
4. Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.

Caldo de Pollo Or Chicken Soup Mexican Style

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Prep: 10min

Total: 70min

Yield: 8

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 379 kcal, Carbohydrate 27 g, Protein 22 g, Fat 21 g, Saturated Fat 5 g, Cholesterol 111 mg, Sodium 1187 mg, Fiber 4 g, Sugar 5 g, Trans Fat 0.1 g, unSaturated Fat 13 g

Ingredients:

• 8 cups water
• 8 chicken thighs or drumsticks
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 4 garlic cloves chopped
• 1 tablespoon olive oil
• 1/4 cup white long grain rice
• 1/2 cup chopped onion
• 2 tomatoes chopped (Roma tomatoes)
• 2 carrots sliced
• 3 potatoes quartered
• 1 green celery chopped
• 1/3 cup tomato sauce
• 1 tablespoon chopped cilantro
• 1 Lime sliced wedges for serving
• Corn tortillas for serving
• optional 1 avocado sliced

Instruction:

1. Place the water, chicken, salt, pepper, and garlic cloves in a large pot. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
2. Add chopped tomato and cook for another 3 minutes.
3. Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
4. Optional: Add slices of avocado to your soup.

CALDO DE POLLO | Mexican Chicken Soup Recipe | How to Make Chicken Caldo

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