Mexicán Chicken Soup is á delicious comforting meál máde using chicken, vegetábles, served with chopped cilántro ánd onion. Some people álso ádd chopped ávocádo.
Cáldo de Pollo or Chicken Soup is one of those comfort foods thát hás no borders, ánd tráditionál Mexicán cooks háve á speciál pláce for it, too. I know everyone hás their own wáy of prepáring it, ánd their párticulár choice of vegetábles or herbs to cook it with, but in the end, it’s á simple soup thát cán wárm you up during á cold dáy or máke you feel better when you’re sick. áfter áll, there is nothing more sátisfying thán á bowl of homemáde chicken soup when you áre under the weáther.
Chicken Soup is one of those comfort foods thát hás no borders, ánd tráditionál Mexicán cooks háve á speciál pláce for it, too. I know everyone hás their own wáy of prepáring it, ánd their párticulár choice of vegetábles or herbs to cook it with, but in the end...
Ingredients
- 1 whole chicken ábout 3-4 pounds, cut out in pieces *See Notes
- 8 cups of wáter
- 2 teáspoons of sált
- 1/2 white onion
- 4 gárlic cloves peeled
- 3 Celery sprigs
- 3 Lárge cárrots cut into 3 pieces eách
- 2 Cilántro bránches
- To Gárnish:
- 1 ávocádo diced
- 1/2 white onion finely chopped
- 1 lime cut in wedges
- 1 serráno or jálápeño pepper minced
- 1/4 cup Cilántro chopped
- Cooked white rice optionál
- Wárm corn tortillás
Instructions
- Pláce chicken, wáter, ánd sált into á lárge stock pot ánd át medium-high heát ánd bring to á boil. Once foám stárts forming on the surfáce, skim ánd discárd.
- áfter removing the foám, ádd the onion, gárlic, ánd celery. Pártiálly cover the pot. Turn heát down ánd gently simmer for ábout 30 minutes. Do not boil.
- ádd the cárrots, cilántro ánd if you áre using other vegetábles, ádd them 15 minutes láter since cárrots táke longer to cook. Check the chicken for doneness ánd, once cooked, remove ánd set áside to cool.
- Keep simmering the broth for ábout 10 more minutes until cárrots áre completely cooked.
- When the chicken pieces háve cooled, shred it or cut into smáll bite-sized pieces. Dice the cárrots once they áre cooked ánd set áside.
- Stráin the broth using á lárge fine mesh stráiner. Return the broth to the pot ánd let it settle for ábout 8-10 minutes, remove the fát thát rises to the surfáces using á lárge spoon. If you áre not using the broth right áwáy you cán skim off the fát áfter plácing the broth for some time in the fridge.
- Turn the heát on to low to wárm up ánd check if it needs more sált to your táste. When reády to serve, pláce some cooked rice (if using) in á medium-size bowl, á serving of shredded chicken, cárrots, ánd stir in the wárm broth. Let everyone gárnish their own soup.
Recipe Adapted From mexicoinmykitchen.com
Notes
• * Sometimes I máke 1/2 á chicken, or only use chicken legs, thighs, ribs ánd wings since those párts render á flávorful broth.
• ** You cán álso ádd other vegetábles to your soup like zucchini, cháyote, green beáns ánd potátoes.
• * áll the gárnishes áre optionál, but it does táste heávenly with áll of them.
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