Caldo de Pollo- Mexican Chicken Soup

Caldo de Pollo- Mexican Chicken soup on thaicaliente.com

If you’re ever feeling under the weather, then this soup will help revive you. The age old saying of eating chicken soup while you’re sick, actually does have medicinal properties, especially if made with bone-in chicken.  I just started learning about the health benefits of drinking bone broth, and I highly recommend you research them as well. My family has been plagued with allergies this past week, and Caldo de Pollo is just what we needed to feel better. I promise it’s that good!

Caldo de Pollo- Mexican Chicken soup on thaicaliente.com

The recipe is from my mother in law, and I love how easy it is to whip up together if you’re in a pinch. Sunday night we were feeling sluggish and congested. Also we didn’t eat very healthy over the weekend and I know this contributes to how we all feel too. I didn’t have anything planned for dinner but knew my family needed something to help pick us back up. I asked my husband if he wanted Caldo de Pollo, and he said that would be perfect. After I went grocery shopping, the soup was ready in about 30 minutes. To make the soup faster, I recommend buying bone in chicken that has already been butchered. I ended up buying a whole chicken and separating it myself, which does take a few extra minutes. However I was able to make bone broth with the leftover carcass. Again, so many benefits to drinking this stuff!

Caldo de Pollo- Mexican Chicken soup on thaicaliente.com

Enjoy this soup when you’re feeling under the weather, or just need a bowl of comfort. Enjoy!

Caldo de Pollo- Mexican Chicken Soup

Ingredients

  • 1 Whole Chicken, or bone in chicken pieces, seasoned with salt/ pepper
  • 1 Tbsp Oil
  • 8 cups of water
  • 1 Onion, peeled and halved
  • 1 Large Russet Potato, cut into even pieces
  • 1 Large Zucchini, sliced
  • I Cup Green Beans, left whole
  • 3 large Carrots, cut
  • 2 Roma Tomatoes, diced
  • 1/2 tsp Oregano
  • Salt and Pepper to taste
  • White or Brown rice for serving
  • Lime wedges

Instructions

  1. In a large heavy pot, add oil over medium high heat. Place seasoned chicken pieces skin side down and brown for a couple of minutes then flip over to other side. After both sides are browned add water, and onion halved, cover with lid, and bring to a boil.
  2. Once boiling reduce heat to a low boil for about 10 minutes, then add remaining vegetables and oregano. Allow to low boil for an additional 10- 15 minutes, until chicken is fully cook and carrots and potato are slightly soft. Turn off heat.
  3. Carefully remove chicken pieces and place on a dish. Once cooled enough, remove skin and bone from chicken. Place remaining chicken in a bowl and shred with 2 forks, then place back into soup.
  4. Serve with rice on the bottom and lime wedges on the side.

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