Mexican Chicken Soup
Mexican Chicken Soup (Caldo de Pollo) is medicine for the soul. It is our favorite soup.
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
12 cups water
You Will Also Need
4 white or red potatoes quartered
4 large carrots sliced
4stalks celery sliced
1 small onion diced
3 cloves garlic minced
2 roma tomatoes diced
4 ears of corn sliced in half
1/2 head green cabbage roughly chopped
Handful chopped cilantroJuice of
1 large lime
For Garnishes
1lime wedges
Cilantro chopped
Avocado sliced
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