Caldo de pollo - chicken soup. So good in so many languages. Widely served but always with the same result – a feel-good feeling. Traditionally, the best Caldo de Pollo is made using chicken with the skin on and bones-in to add lots of flavour.
https://www.thebossykitchen.com/mexican-caldo-de-pollo-chicken-soup-mexican-style/
In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
Add chopped tomato and cook for another 3 minutes.
Add this mixture to the chicken pot.
Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
Optional: Add slices of avocado to your soup.
Servings 0
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