Caldo De Pollo Chicken and Rice Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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so much better than your everyday chicken noodle soup. with this recipe you never have to worry about soggy/mushy noodles again...just use my Authentic Spanish Rice . Ingredients:
1 whole chicken (skin removed) |
4 cups broth (i use chicken broth) |
4 cups water |
1 onion, sliced |
1 1/2 tablespoons garlic powder |
2 teaspoons thyme |
2 teaspoons cumin powder |
2 teaspoons chili powder |
2 bay leaves |
salt & pepper |
1 lime, juice of |
3 garlic cloves, sliced |
1 (4 ounce) can el pato salsa fresca or 1 (4 ounce) can tomato sauce |
1 (14 ounce) can diced tomatoes, spanish style |
3 carrots, chopped |
3 stalks celery, chopped |
3 chayotes, cubed |
1 jalapeno, sliced |
1 head cabbage, chopped |
5 mushrooms, sliced |
6 corn, nibblers |
1 cup fresh cilantro |
Directions:
1. clean chicken split down the spine and remove as much skin as possible.
2. add chicken, onion, garlic & seasonings to a large pot and fill with broth & water.
3. cut tops and ends off all veggies and add to the pot.
4. heat over medium-high heat and bring to a boil.
5. reduce heat, cover and cook for 1 hour. Don’t boil too hard or broth will evaporate too quickly.
6. cut & dice vegetables.
7. remove chicken and let cool then shred.
8. add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes.
9. add cabbage, mushrooms, corn and the shredded chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end.
10. add 3-4 spoonfuls of my spanish rice recipe recipe when serving.
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