Mexican Chicken Soup (Caldo de Pollo)
A big pot of this comforting chicken soup is simple to make, and you can pre-portion the leftovers to store in your freezer. Pico de gallo adds heat and flavor.
Ingredients
For the Chicken and Broth
- 1 whole chicken about 4 pounds
- 10 cups water
- 1 Tablespoon Kosher salt
- 1 onion peeled and quartered
- 5 garlic cloves peeled and smashed
- 3 stalks of celery cut into thirds
- 3 carrots peeled and cut into thirds
Rice Bed and Garnish Ingredients
- 4 cups cooked rice
- 2 avocados cut into chunks
- 1 cup pico de gallo
- ¼ cup fresh cilantro chopped
- red bell pepper chopped (optional)
- lime wedges optional
- Warm tortillas tortilla strips, or tortilla chips (optional)
Instructions
- In a large stock pot or Dutch oven, bring water and chicken to a boil. Add the salt, onion, garlic cloves, celery, and carrots. Turn the burner down to medium or medium-low heat and simmer until chicken is cooked through, about 45 minutes.
- Pour chicken, broth, and vegetables over a fine mesh strainer into a large pot. Remove the chicken and the carrots to a cutting board and allow to cool. Place the strained chicken stock over low heat and add water to the broth. Continue to simmer until ready to serve the soup.
- When the chicken is cool enough to handle, shred or chop into medium sized pieces and dice the carrots.
- When ready to assemble the soup, check the broth for seasoning and season to taste. Add ¼ cup of rice to a bowl and ladle the broth over the rice. Stir in 1 tablespoon of the diced carrots, a few chunks of avocado, 2 tablespoons of pico del gallo, and a teaspoon of cilantro. Serve with warm tortillas.
Notes
If you want to make the chicken broth ahead of time, place cooled broth in the refrigerator overnight. Remove any fat from the top and warm over low heat.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!