Caldo de Pollo: How to Make Mexican Chicken Soup

Mexican Chicken Soup:

Learn how to make Caldo de Pollo (Traditional Mexican Chicken Soup) at home to keep you warm and healthy during the cold months.

6 Pieces of Chicken Thighs or Breasts
8 Cups of Water
1 Teaspoon Salt, Divided
2 Cups Celery, Chopped
2 Large Carrots, Chopped
1 Yellow Onion, Quartered
3 Large Garlic Cloves
5 Potatoes, Chopped
1/2 Small Cabbage, Chopped
3 Bay Leaves
Handful of Cilantro
6 Pieces of Cooked Corn on the Cob

1. In a large pot, place the chicken and fill with enough water to cover it, about 8 cups. Add 1/2 teaspoon of salt. Over medium to low heat, bring to a slow boil and cook for 20 minutes.
2. Reduce heat to low. Add the celery, carrots, onion, garlic, potatoes, cabbage, bay leaves, cilantro, and another 1/2 teaspoon of salt. Add more hot water to cover the ingredients if necessary. Carefully stir together to mix. Continue to cook for 45-60 minutes or until the chicken is cooked through and all the vegetables are soft. Add the cooked corn on the cob on the last 10 minutes of cooking. (If using fresh, uncooked corn adds it to the pot along with the other vegetables at the beginning.)

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