One of our favorite authentic Mexican food restaurants Taqueria Fernandez serves Caldo de Pollo, which is basically a rustic chicken soup. It is such a simple, yet delicious soup, I just had to try it at home. At the restaurant they use pieces of chicken, large cuts of potato, carrots and wedges of cabbage, so you have to slowly pick through the soup as you eat. Using your hands and taking your time.
For us and since I am also cooking for 2 little boys I cut all the veggies into bit sized pieces. Traditionally this is served with Mexican rice or warm tortillas. It’s such a comfort on a cold day, your tummy will thank you.
Let me show you how it’s made.
Ingredients: 6 chicken thighs, bone in, 2 celery stalk, 3-4 garlic clove, 1 whole onion, 3-4 Carrots, 2-3 Potatoes, 1/2 head of cabbage, 2 cups chicken stock
Use whole pieces of chicken, whatever you prefer. These thighs were on sale, so perfect. But I highly recommend using bone-in chicken. The bones add a huge depth of flavor to this soup.
To a large stock pot, add 8-10 cups of water.
Then add in the chicken.
Salt and pepper, cover and bring to a boil.
Meanwhile, peel and cut all the veggies.
The traditional soup cuts large chunks, but for us I cut into bite sized pieces.
Once the chicken has boiled.
Carefully add in the veggies.
and the chicken broth. I am using stock that I saved from my sticky chicken.
Let cook for another 30-60 minutes, until all veggies are tender and chicken is falling off the bone.
To serve add 1 piece of chicken
veggies and broth.
a squeeze of fresh lime (I only had lemon in the house)
and rice on top!
Print This RecipeCaldo de Pollo (Chicken Soup)
6 chicken thighs, bone in
2 celery stalk
3-4 garlic clove
1 whole onion
1/2 head of cabbage
2 cups chicken broth (I used sticky chicken)
Place chicken in a 3 or 4 quart stockpot, with 2 quarts of water. (About 8 cups.) Season with 1 teaspoon of salt and ground 1/4 teaspoon of black pepper. Cover stockpot, and bring chicken to a boil over high heat.
While the chicken is cooking, cut the veggies into large pieces or bite sized piece, if preferred. Add chicken broth.
Once the chicken has come to a boil, carefully add the vegetables. Season broth with additional salt, if necessary. (About 1/2 to 1 teaspoon.)
Let chicken and vegetables simmer in a covered stockpot, over low heat until chicken and vegetables are fully cooked. (About 60 to 90 minutes.)
To serve, ladle chicken, vegetables and broth into a bowl. Squeeze fresh lime juice over caldo de pollo and serve with Mexican Rice.
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