Caldo de Pollo (Homemade Chicken Soup)

Caldo de Pollo Homemade Chicken Soup

Caldo de pollo is medicine for the soul. Its one of my favorite soups and so simple to make. It freezes well, which comes in very handy when you are not feeling well, and need comforting.

I’m trying to shake off a cold and soup is all I want to eat. I’m pretty sure a few more bowls of this restorative soup will make me feel better in no time. Then I can tackle all the things on my to-do-list…Christmas cards, shopping, decorating, baking. At this point I think just need to hire a magical Christmas elf.

Caldo de Pollo Homemade Chicken Soup

This soup can also be made on a busy weeknight, especially during the holiday season when you already have a lot on your plate. I love to top my hot bowl of soup with salsa casera and fresh lime juice. Ok, time for me to have a bowl and crawl back in bed.

Caldo de Pollo (Homemade Chicken Soup)

Ingredients:

  • 8 cups water
  • 4 to 6 skinless chicken drumsticks or thighs
  • 1 tablespoon salt
  • 4 cloves garlic, chopped
  • 1 tablespoon olive oil
  • ¼ cup white long-grain rice
  • ½ cup chopped onion
  • 2 roma tomatoes, chopped
  • 2 carrots, sliced
  • 3 celery stalks, sliced
  • 3 Yukon Gold potatoes, quartered
  • 1/3 cup tomato sauce
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon safflower petals (azafran)
  • Lime wedges

Directions:

  1. In a large (at least 10-quart) pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
  2. While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
  3. Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
  4. Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
More recipes available at muybuenocookbook.com This recipe is also published in Muy Bueno: Three Generations of Authentic Mexican Flavor

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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