Caldo de Pollo Recipe
Serves 4
5 mins prep
43 mins cook
48 mins total
This classic homemade Mexican chicken soup is medicine for the soul. It's one of my favorite soups and so simple to make. It freezes well, which comes in very handy when you are not feeling well and need comforting.
2 servings
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In a large pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
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.
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.
Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
