You can think of Caldo de Pollo as the Mexican and Latin American equivalent of chicken noodle soup: comfort food for when you’re feeling down and you need something hot and hearty for the body and the soul. Caldo de Pollo has a deep and rich chicken flavor, with bites of juicy chicken for that savory, nurturing flavor you crave on both your best and roughest days. Let this soup simmer your worries away.
Ingredients
For the soup:
- 6 cups chicken broth
- 1 cup water
- 1 1/4 pounds chicken tenders
- 2 cobs corn, cut into thirds
- 3 large chicken bouillon cubes
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 2 teaspoons ground cumin
- salt, to taste
- black pepper, to taste
For the rice:
- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- 4 ounces tomato sauce
- 1 teaspoon cumin
For the vegetables:
- 1/2 large white onion, optional, chopped
- carrots, optional, chopped, to taste
- zucchini, optional, chopped, to taste
For the garnish:
- 1 avocado, peeled, pitted, and thinly sliced
- cilantro, optional, chopped, to taste
Directions
Step 1 –In a large pot on the stovetop over medium heat, add the 6 cups chicken broth as well as the water, chicken tenders, corn cob pieces, chicken bouillon cubes, 1 tablespoon olive oil, minced garlic, 2 teaspoons ground cumin, salt, and pepper.
Step 2 –Bring the mixture to a boil and reduce the heat to low.
Step 3 –Cover and let simmer until the chicken is cooked through, about 25-30 minutes.
Step 4 –While the soup simmers, add 1 tablespoon of the olive oil to a frying pan, heating it over medium heat.
Step 5 –Add the rice and fry until it begins to brown.
Step 6 –Reduce the heat to low and add the 2 cups chicken broth, tomato sauce, and cumin.
Step 7 –Stir and cover the pan with a lid, letting the rice simmer until it is tender and the liquid has been absorbed, for about 15-20 minutes.
Step 8 –When the soup finishes simmering, shred the chicken using two forks.
Step 9 –Return the chicken to the soup and add the onion, carrots, and zucchini.
Step 10 –Simmer for 5 minutes.
Step 11 –Serve the rice in bowls, topped with the soup, and garnished with avocado and cilantro.
