This CHICKEN soup is soothing when you have a cold | CALDO DE POLLO Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients, while yams can be cheaper.

Start with one split bone-in skin-on chicken breast for the recipe.

Use around 7 cups of broth; add 6 to 7 cups of chicken broth to a 5 to 6 quart pot.

Add the chicken breast, 1 medium carrot, 1/2 celery stick, 2-3 cloves of garlic, 1 dried bay leaf, and 1/2 medium onion chopped into the pot.

Turn on the heat and bring to a rapid simmer or gentle boil, offsetting the lid.

Add 2 small to medium potatoes, 1/2 small cabbage, and 1 zucchini once the broth is simmering.

Cook for about 35 minutes.

After 35 minutes, add the remaining vegetables (potatoes and zucchini) and a teaspoon of salt, adjusting seasoning to preference.

Mix everything together and add an extra cup of water to make up the total of 7 cups of liquid.

Continue cooking with the lid offset.

For the Mexican red rice, preheat a pan over low to medium-low heat and add 1 and 1/2 tablespoons of cooking oil.

Toast 1 cup of rinsed long grain rice in the oil until light golden, mixing to avoid burning.

Add sliced onion and sauté until aromatic.

Add crushed or ground cumin seeds (1 teaspoon to 1 full teaspoon) and mix quickly to bloom the seasoning.

Add 1 tablespoon of chicken bouillon powder and mix quickly to avoid burning.

Add 8 oz of tomato sauce and fill the can with 16 fluid ounces of low sodium chicken broth or water, mixing well.

Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder, mixing gently without overworking the rice.

Cover with a lid and simmer for 15 to 18 minutes.

Cut the chicken into at least three chunks using kitchen shears.

Taste for salt and seasoning, adjusting as necessary.

Let the rice sit with the lid on for 5 to 10 minutes after cooking.

Serve a bowl of chicken soup with a portion of Mexican red rice, garnishing with cilantro or parsley and a hint of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary