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Mexican: Caldo de Pollo (Chicken Soup)

Source of Recipe

From "The Mexican Home Kitchen" by Mely Martínez


Recipe Introduction

"Chicken soup is a dish that needs no introduction. Many cultures enjoy this comforting soup, and in Mexico, just like in other countries, it is often made when someone is feeling ill, or when you want a cozy meal to warm you up in the winter. This soup can be customized to the cook's liking, adding whatever vegetables they prefer or are available."

List of Ingredients

â—¦ 1 whole chicken (about 3 to 4 pounds), cut into pieces
â—¦ 3 quarts water
â—¦ 2 teaspoons salt
â—¦ ½ white onion
â—¦ 4 cloves garlic
â—¦ 3 celery ribs
â—¦ 3 large carrots, peeled and diced
â—¦ 2 sprigs fresh cilantro
â—¦ 2 large white potatoes, peeled and diced

Garnishing And To Serve:
â—¦ Arroz Blanco (white rice)
â—¦ 1 ripe avocado, halved, pitted, and diced
â—¦ ½ white onion, finely chopped
â—¦ 1 lime, cut into wedges
â—¦ 1 serrano or jalapeño pepper, diced
â—¦ ¼ cup chopped fresh cilantro
â—¦ Warm corn tortillas




Recipe

Place the chicken, water, salt, onion, garlic, and celery in a large stockpot over medium-high heat. Bring to a boil, then use a large spoon to skim off any foam that forms on the surface. Partially cover the pot with the lid, reduce the heat, and gently simmer for about 30 minutes. Do not boil.

After the 30 minutes, check the chicken for doneness, then remove it from the pot and set aside (if it's not done yet, cook for 5 to 10 more minutes).

After removing the chicken, add the carrots and cilantro to the pot, and continue cooking for 5 minutes. Add the potatoes to the broth and simmer for 10 more minutes, or until the carrots and potatoes are completely cooked.

Once the chicken has cooled, shred it or cut it into bite-size pieces. Remove the potatoes and carrots from the pot and set aside. Strain the broth using a strainer. Return the broth to the pot and let it settle for 8 to 10 minutes, removing the fat that rises to the surface with a large spoon.

Turn the heat to low to warm up the broth. Taste to check if it needs more salt. When ready to serve, place some cooked rice (if using) in a medium bowl, then a portion of the shredded chicken, the carrots and potatoes, and then stir in the warm broth. Let everyone garnish their own bowls of soup.


Makes 8 servings


• Nota: You can add other vegetables to your soup, like zucchini, chayote, and green beans. Add these 5 minutes after you add the potatoes in step 3.