Caldo de Pollo is the perfect solution when you’re looking for a soul-warming, flavorful, and simple soup. I love soups that have really basic ingredients but still pack in a ton of flavor. It boils down (no pun intended!) to using a rich chicken broth that I’m going to show you how to make from scratch.
Ingredients
8-10 cups water
4 pounds chicken, whole cut up (or thighs and drumsticks)
1 onion, halved, one half left whole and the other diced
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil
2 Roma tomatoes, diced
1 green bell pepper, diced
3 stalks celery, sliced
2 cups chopped cabbage
2 large potatoes, cubed
2 corn on the cob, cut into 3 pieces
3 large carrots, peeled and cut into 2 inch slices
2 chayote squash, or zucchini, cut into 3rds and sliced lengthwise into 4ths
1 sprig fresh mint
1 teaspoon minced fresh thyme, ½ tsp dried thyme
1 teaspoon minced fresh Mexican Oregano, or ½ tsp dried Mexican Oregano
1 tablespoon chicken bouillon
1 large bunch cilantro, divided, ½ chopped, half left whole
1 lime, cut into wedges
Instructions
Pour 8 cups of water into a large stock pot and add the chicken, the half onion (not diced), garlic, salt and pepper. Bring to a low boil and then cook over medium heat for 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper and celery to the pan and cook until tender. Remove from heat and set aside.
After the chicken has cooked for 20 minutes, pour the onion and tomato mixture into the chicken and remove the large onion piece from the pot of soup. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup.
Place the whole cilantro bunch on top of the soup and bring it back to a simmer. Cook the soup for 30 minutes, or until the chicken is cooked through and the potatoes are fork tender.
Remove cilantro pieces before serving if you wish or serve them in the soup. Serve the soup garnished with more freshly chopped cilantro and a lime wedge
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