Mexican Chicken Soup / Caldo de Pollo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken (About 3-4 pounds), cut out in pieces *See Notes
8 cups of water
2 teaspoons of salt
1/2 white onion
4 garlic cloves, peeled
3 Celery branches
3 Large carrots, cut into 3 pieces each
2 Cilantro branches
To Garnish:
1 avocado, diced
1/2 white onion, finely chopped
1 lime, cut in wedges
1 serrano or jalapeņo pepper, minced
2 Cilantro branches, chopped
Cooked white rice (optional)
Warm corn tortillas
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Directions: |
Directions:
1.Place chicken, water and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
2. After removing the foam, add the onion, garlic and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
3. Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
4. Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
5. When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
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Personal
Notes: |
Personal
Notes: * Sometimes I make 1/2 a chicken, or only use chicken legs, thighs, ribs and wings since those parts render a flavorful broth.
** You can also add other vegetables to your soup like zucchini, chayotes, green beans and potatoes.
* All the garnishes are optional, but it does taste heavenly with all of them.
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