Caldo de Pollo (Mexican Chicken Soup)
Traditional Mexican chicken soup full of vegetables
Servings: 8 servings
- 10 cups water
- 4 lb chicken *see note
- 1 handful cilantro
- ½ onion sliced
- 1½ tbsp salt adjust to taste
- 1 yellow squash chopped
- 1 green zucchini chopped
- 2 ears of corn cut into three pieces
- 2 potatoes chopped into large chunks
- 3 carrots chopped
- 1 cup tomato sauce
- 1 bay leaf
Place large pot or dutch oven over medium heat. Add water, chicken, cilantro, onion, and salt to pot and cover. Simmer for about 30 minutes until chicken is cooked.
Add in the remaining ingredients, cover, and simmer for additional 15-20 minutes until potatoes are tender. Remove bay leaf before serving.
*Use any kind of chicken desired. Highly recommend using some bone-in pieces for extra flavor. Traditionally a combination is used such as thighs, breast, wings, and drumsticks.
**For spice add dried chile de arbol or preferred spicy salsa.
**Traditionally this is served with a side of rice and some tortillas.