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–+ servings

Caldo de Pollo

Karely Santana-Morfin
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 Servings
Calories

Equipment

  • Large stockpot
  • Cutting Board
  • Knife
  • Measuring spoons
  • Tongs
  • Wooden spoon
  • Ladel

Ingredients
  

  • 4 pieces Chicken legs or thigh
  • Water
  • 1 Tomato Roma
  • ⅓ Onion White
  • 4 Red Potatos
  • 2 Zucchini White
  • 1 Chayote Cut in quarters
  • 2 Corn cobs Cut in Half
  • 1 Cup Baby carrots
  • 5 Tbs Salt To start

Garnish

  • Onion Diced
  • Avacado Sliced
  • Lime Sliced in half
  • Jalapeno Diced
  • Sopa de Arroz Optional

Instructions
 

  • In a large stockpot add your washed chicken with enough water to cover the chicken. At least 3 inches from the top of the chicken. Place over medium heat.
  • Add the 5 tbs of salt to start, cover and let it come to a soft boil. As it boils use a spoon to skim off the impurities that have floated to the top.
  • After the chicken has been boiling for at least 20 minutes add your red potatoes. You want to cook the chicken until it falls off the bone while not overcooking the veggies. The goal is to add the veggies in the order of those that will tale the longest to cook.
  • Once you have temp all of your chicken to ensure it is above 165 degrees, and all your veggie has been added and cooked you want to taste the soup again and adjust the salt to your preference.

Notes

This soup can stay good for at least 5 days in the fridge if stored properly in an air tight container. 
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