Caldo de Pollo (Chicken and Vegetable Soup)

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Caldo de Pollo (Chicken and Vegetable Soup)
from the Hispanic Kitchen

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

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There is nothing like preparing homemade chicken stock for your favorite recipes.

     

Caldo de Pollo (Chicken and Vegetable Soup)

607

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Yields up to 8 servings

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

There is nothing like preparing homemade chicken stock for your favorite recipes.

Directions:

1. If preparing the soup with chicken:Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the chicken pieces skin side down and brown for 4 to 5 minutes. Turn over and brown for 3 more minutes. Add the onions, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.
2. Add the remaining ingredients, cilantro, cabbage, tomatoes, lime juice, chicken or vegetable broth (if using), stir well to combine. When it comes to a boil, taste for salt and pepper, add as needed. Skim off the foam that biulds up as soup cooks. After about 40 minutes, carefully drop in the corn and continue cooking for another 15 to 20 minutes.
3. Serve soup and garnish with your favorite toppings. Serve with warm corn tortillas.

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