Caldo de Pollo (Chicken Soup) Recipe

Cook Time: Approx. 1 hr 25 Min

Serves: 6-8

Ingredients:

• 5-6 lb whole chicken
• 1/2 onion
• 2 corns
• 1 bunch cilantro
• 2 carrots
• 3 white potatoes
• 2 zucchinis
• 1 1/2 tablespoons salt
• 2 1/2 liters of water

Materials:

• A pot
• A vegetable peeler

Instructions:

1. Add 2 1/2 liters of water to your pot. Bring the water to a boil on a medium flame.(Takes approx. 10-15 minutes)
2. While waiting for the water to boil, cut the whole chickens legs, wings, and breasts. Reference the video from 1:15-3:25 for further detail.
3. Peel the husks off the two corns and break them each into two pieces (or more if desired)
4. Cut a whole onion in half.
5. Once the water in the pot comes to a boil add the chicken (including the bones), corn, onion, a whole bunch of cilantro, and salt in at once. Cook for 35 minutes.
6. Prepare the vegetables. Cut the zucchini square pieces approx 3 inches (or as desired). Cut and peel the carrots and potatoes (Reference the video at 6:29 for sizing)
7. After the pot with the chicken has been cooking for 35 minutes remove the bunch of cilantro and onion from the pot.
8. Add the carrots and the potatoes to the pot. Cook for 10 minutes.
9. Remove the chicken bones from the pot.
10. After 10 minutes of cooking the carrots and potaotes add the zucchinis to the pot. Cook for 10 more minutes.
11. Turn off flame. Cover pot with lid, and let sit for 10 minutes before serving.
12. Serve and enjoy (I also like to put Mexican rice into my soup along with lime juice) Check out my Mexican rice recipe here: Mexican Rice Recipe