It’s no secret that I’m a big soup fan! I frequently do different soup diets (all homemade because otherwise they have way too much sodium.) Caldo de Pollo or Mexican chicken soup is basically chicken soup with a Mexican spin to it. There are different vegetables you could add depending on your liking. Chicken soup isn’t hard to make at all. It’s great to make on a weekend and invite friends over, or refrigerate and have for the week ahead!
What you will need:
Whole chicken (mine was about 3-1/2 lbs)
Knorr caldo de pollo or bouillon cubes or chicken broth (optional)
Rinse chicken well with cold water and pat dry. Make sure to clean out the inside really well. Place chicken in stock pot and cover with about 3 quarts of cold water (or part water part broth). Add a peeled and halved onion, a few stalks of celery, and 1 tsp or so peppercorns. You don’t have to worry about cutting anything up because we will strain the soup when it is done.
Bring soup to a boil then turn heat to low. I add about 1 to 2T of Knorr chicken bouillon at this time since I used only water. You don’t want to season much at this time, you can add more later. Skim the foam off the top of the soup. Cover the soup but leave the lid askew a bit to let some steam escape. You can add the carrots now or wait a half hour or so. Remove them when they are done. Let soup simmer for about 1 1/2 hours. Check it once in awhile to taste and make sure it is not boiling too hard. You can add more salt or bouillon if necessary. I taste and adjust to get the flavor I want.( I don’t like to over salt, but not enough salt and you will have a flavorless soup). Cook about 1C (4-6 servings) rice separately.
When cooking time is finished, carefully remove the chicken to a serving plate and set aside to cool a bit.
Shred or cut chicken into bite sized pieces. Slice up the carrots.
Carefully strain the soup into another large pot or bowl.
If you want you can add a pinch of turmeric to give your broth a beautiful yellow color. You just need the tiniest amount. Place chicken pieces and carrots back into the broth. To get the garnishes ready: Cut up a few avocados, rinse and pat dry some cilantro, cut limes into quarters and slice some jalapenos if you want a little heat.
This is such a beautiful dish to serve. Put a little rice in a bowl. Add the soup, top with garnishes and serve. You can also serve the garnishes on the side so everyone can add what they like. This makes 8-10 servings. You can keep leftover soup in the fridge for up to 4 days or freeze for later. I never have any left to freeze however!
My super healthy tip: Use more lemon and lime and less salt. Doesn’t work for everyone but it works great for me :)