Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, caldo de pollo - chicken soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal. A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans.
Caldo de Pollo - chicken soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Caldo de Pollo - chicken soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook caldo de pollo - chicken soup using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Caldo de Pollo - chicken soup:
- Prepare caldo
- Get 3 chicken breast
- Prepare 1 bag of baby carrots or about 7 whole carrots
- Take 1/2 onion
- Take 4 whole corns
- Take 5 large potatoes
- Prepare 1 bunch cilantro
- Take 3 chicken cubes
- Take 1 salt to taste
- Get 1 lemon juice to taste
- Prepare 2 gallon water
- Take 1 i use about 6 bags of sazon
- Prepare 3 can tomatoe sauce
- Get rice
- Take 3 tbsp oil
- Prepare 1 chicken cube
- Make ready 2 bags of sazon
- Get 2 cup rice
- Get 4 cup water
Caldo de pollo soup is a heartwarming chicken soup with lots of vegetables that make it the perfect soup for the upcoming winter days. Easy to make and delicious to eat. This soup is my staple food when I get a cold. It's like medicine for the stomach and heart.
Steps to make Caldo de Pollo - chicken soup:
- fill pot with water
- add boneless skinless chicken breast, onion and boil
- while boiling chicken, begin peeling and dicing potatoes.. they can be as big or small as you want.. remember the bigger the potatoes the longer to cook… rinse cut potatoes and set aside until chicken is half way cooked..
- once chicken is almost completely white add raw potatoes, sazon, chicken cubes, & tomato sauce… begin to make rice.. put oil in pot add rice.. brown rice then add 4 cups water.. add sazon and chicken cube.. boil..when water is almost completely obsorbed, cover rice and turn off flame.. set aside
- if you have raw carrots.. skin them and cut them in fours.. rinse and set aside.. clean corn off and break in halves.. set aside. slice zucchini rinse.. rinse cilantro
- when potatoes are soft but still a bit raw..add carrots.. let carrots boil for about five minutes then add corn, zucchini and cilantro
- its done when carrots and potatoes are soft
- serve a spoon of rice in w bowl add soup over.. once chicken is cooked you can shred it.. add lemon and salt to taste… enjoy
Caldo de Pollo — Mexican Chicken soup at its best. Tender chicken in a flavorful spicy broth is a comfort food for mind, body and soul. While it bubbles and simmers and infuses with any of a host of lovely flavours, the anticipation has the power to transform a stressed out heart into one that is pretty. Another recipe I learned from my mother-in-law. This is a very delicious and hearty soup.
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