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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Caldo de Pollo (Mexican Chicken Soup) Recipe

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This recipe for Caldo de Pollo (Mexican Chicken Soup) is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken (about 5 - 6 pounds)
1 1/2 onions, peeled
2 large cloves of garlic
2 large carrots, peeled and cut in half
1 jalapeno, scliced
2 bay leaves
cilantro (6 or more stems)
fresh thyme (chopped)
salt to taste
water

1 pound carrots, peeled and sliced
4 - 6 calabacitas (tiny zucchini will do if these are not available)
3 - 4 large potatoes, diced
small ears corn on the cob (Niblets frozen ears will be fine)
Directions:
Directions:
Place chicken with the onions, garlic, carrots, jalapeno bay leaves and cilantro into a large stock pot. Add salt and pepper to taste. Cover with water and bring to a boil. Simmer about an hour until completely tender.
Remove the chicken meat. Strain the broth and toss the vegetables.

Remove both the dark and white meat and shred into bite size pieces. Discard the fat, bones and skin.
Bring broth to a boil and add the sliced carrots, potatoes and corn. Cook until the vegetables are nearly done. Add the squash (Calabacitas) and chicken. Heat through and serve.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Serve with Mexican rice, limes, onions, cilantro and chopped jalapenos.

 

 

 

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