The weather has cooled quite a bit, which can only mean one thing...Fall has arrived! Cooler weather just makes me want to curl up on the couch, with a blanket, a good book and a bowl of hearty soup.
One of my favorite soups is Caldo de Pollo (chicken soup). The Mexican way to prepare it is very simple. My grandmother always prepared her caldo de pollo with chicken drumsticks and whole carrots and potatoes. I prepare mine with a skinles, whole chicken, cut in pieces with a wide variety of veggies cut in large chunks.
Caldo de Pollo
(Chicken Soup)
Ingredients:
- 1 whole, skinless chicken, cut up
- 1 celery stalk
- 1 garlic clove
- 1 whole onion
- 1 sprig of Cilantro
- Onion
- Carrot
- Chayote
- Green Beans
- 3 ears of corn
- Potatoes
- Zucchini
Directions:
Place chicken in a 3 or 4 quart stockpot, with 2 quarts of water. (About 8 cups.) Add celery stalk, garlic clove, onion and cilantro to chicken. 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 chunks.
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. Serve with plenty of warm corn tortillas.
Enjoy!!!
