Caldo de Pollo - Authentic Mexican Recipe - Rustic Mexican Style Chicken Soup

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a common herb that can substitute cilantro's flavor.

Wash and slice 2 potatoes into large pieces.

Slice 10 green beans and peel 2 corn on the cobs, cutting them into 3-inch pieces.

Peel and slice 3 large carrots, chop 1 piece of celery, and prepare 2 large roma tomatoes.

Cut 2 pieces of repor cabbage into large chunks and slice 3 Mexican calabacitas.

Add 2 bay leaves, 3 cloves of garlic, and 1 guajillo chili (cleaned and sliced) to the ingredients.

Prepare 1 whole chicken by cleaning it with Himalayan pink salt and rinsing it off.

Place the chicken pieces in a large pot and add half of the onion (keeping the stem end intact), 2 bay leaves, and 2 whole cloves of garlic.

Add 1 tablespoon of Norse visa, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot.

Fill the pot with enough water to cover the ingredients, about half full.

On the stove, boil 2 roma tomatoes and the guajillo chili in water for about 10-15 minutes until soft and rehydrated.

Once boiling, add the chicken to the pot and let it boil for about 10 minutes before adding the other vegetables.

Add the celery to the pot first, then add the rest of the vegetables after the chicken has boiled for a while.

Add the zucchini last, as it cooks quickly.

Remove the onion and garlic cloves before serving.

Taste and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary