Mexican Chicken Soup (Caldo de Pollo)
Mexican chicken soup is the perfect recipe for when you're feeling under the weather or during the chilly Fall and Winter months.
Ingredients
- 2 lbs chicken drumsticks skin removed
- 4 whole carrots
- 1 cup celery
- 3 gold potatoes
- 1/4 head of cabbage
- 1/2 white onion peeled
- 5 garlic cloves peeled
- 1/4 cup Knorr chicken bouillon
- 1 packet Sazon Goya
- 2 bay leaves
- cracked black pepper
- 4 quarts water
- limes for squeezing into the soup
Instructions
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Peel and chop the carrots. Put them in a bowl. Chop the celery and add to the bowl as well. Set the bowl aside.
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Peel and chop the potatoes. Put them in a bowl and cover with water. Set aside.
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Chop the cabbage and rinse it really well under running water. Set aside.
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Put the chicken drumsticks in a large pot. Add the onion, garlic cloves, chicken bouillon, Sazon Goya, bay leaves and a few cracks of black pepper.
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Next add the water to the pot. Bring to a boil then reduce heat to medium low. Cover and cook for 45 minutes.
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After 45 minutes add the carrots and celery to the pot. Drain the potatoes then add them to the pot. Then add the cabbage.
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Cover and continue cooking for another 30 minutes or until the veggies are tender.
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Serve the soup over rice. As you serve remove the garlic cloves and bay leaves.
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Garnish the soup with cilantro and avocado (optional). Also squeeze some lime juice over it.
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Enjoy!