Mexican Chicken Soup is medicine for the body AND soul. This simple Caldo de Pollo recipe is perfect for weeknights, especially in the New Year when you’re juggling healthy living goals with a busy schedule.
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TOTAL TIME: 48 MIN
– 8 cups water – 4 to 6 skinless chicken drumsticks or thighs – 1 tablespoon salt – 4 cloves garlic, chopped – 1 tablespoon olive oil – ¼ cup long-grain rice – ½ cup chopped onion – 2 roma tomatoes, chopped – 2 carrots, sliced – 3 celery stalks, sliced – 3 Yukon Gold potatoes, quartered – 1/3 cup tomato sauce – 1 tablespoon chopped cilantro – ¼ teaspoon safflower petals, azafran – Lime wedges
Step 1 – In a large (at least 10-quart) pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
Step 2 – While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
Step 3 – Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
Step 4 – Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
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