Today I made my family a huge pot of caldo de pollo. My son has been a little under the weather so caldo de pollo was the obvious choice. I made so much that it should last at least a few days. I do this so that my husband has something to take to work for lunch for a few days. Also so that I can get a little break from the kitchen. I love cooking once and then eating on it for a few days!
If you didn’t know caldo de pollo is chicken soup but with a Mexican twist. It’s a super filling inexpensive meal and you probably have most of the ingredients you need on hand. That is if you usually keep your fridge stocked with lots of yummy veggies. We always keep vegetables on hand so that we can offer our kids healthy snacks. It might sound strange but my son absolutely loves carrots and radishes and that makes me very happy!
I like onions, tomatoes, carrots and potatoes in my soup but others add much more. It’s totally up to you. Some suggestions would be zucchini, chayote and corn. I try to keep it simple because the soup is served over white rice plus topped with the garnishes of your choice.
My recipe makes a WHOLE lot of soup! If you have a large family then that’s perfect. However I’m pretty sure that I made way too much. My two kids are still really picky eaters and will only eat the carrots. Like I said my husband is going to take the leftovers to work for a few days. However I am the type of person who will only eat something the day it was made and the day after. My husband could eat something 4 days after it’s been made which I think is absolutely disgusting but hey it’s his mouth not mine.
Next time I will definitely cut the recipe in half since it is mostly just my husband and I eating the soup. I can not wait for the day that my children will actually appreciate and eat good food and not want crackers all the time! Caldo de pollo is a delicious and comforting soup that is perfect for the chilly fall and winter weather. I really hope you like it.
I know that the photo below of lime juice being squeezed into the soup seems weird but it’s so yummy. It’s the final touch and I wouldn’t eat the soup without it.
I hope you enjoyed this post! See you next time!
Caldo de Pollo (Mexican Chicken Soup)
- 12 cups of water
- 5 chicken drumsticks
- 8 whole carrots peeled and sliced
- 5 large potatoes peeled and cubed
- 1 small white onion diced
- 5 roma tomatoes diced
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 1/2 tablespoon olive oil
- cilantro optional
- avocados optional
- jalapenos optional
- Tortillas optional
Bring chicken, water and salt to a boil in a large pot.
Skim the foam that forms on top as it comes to a boil.
Reduce heat to low and simmer for 40-50 min or until meat is tender and falls off the bone easily.
Remove chicken from pot and when cool shred the meat and set aside.
Strain the chicken broth and set aside.
In another pot over medium heat add olive oil to pot.
When hot add the onion and saute for 2 min. Then add garlic and saute for a minute. Add the tomatoes and stir well. Season with salt and pepper to taste.
Add the carrots, potatoes and strained broth to the pot.
Bring vegetables to a boil over medium high heat. Reduce to medium low and cook until vegetables tender.
Remove pot from heat and add the shredded chicken to the pot.
Serve over white rice.
Garnish and enjoy!