1 Chicken
2 to 2 1/2 pounds
Washed And Dried 2 qt Chicken stock
2 ts Sea salt :
to taste
1 md Carrot
peeled and
Chopped 2 Leeks :
cleaned and
Chopped 1 Chayote
skin on, pitted
And Chopped 2/3 c Shortgrain rice
1 Lime :
juiced
6 tb Fresh epazote -- finely
Chopped Or mint Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer. Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/10/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6292 From: Pat Asher <asher@mcs.Com> Date: Mon, 28 Oct 1996 18:34:38 -0600 -----
CALDO DE POLLO ( TRADITIONAL MEXICAN CHICKEN SOUP)
Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you how to make a very easy and delicious caldo de pollo, chicken soup loaded with many veggies! This soup is perfect for a cold rainy day or just to simply enjoy it on any day .Like every recipe and every household there are tons of variations that make this delicious recipe , this is the way I was taught and I hope you enjoy it! As always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Ingredients:
5 lbs chicken (meat with bone gives it a special flavor)
20 cups of water ( 1 1/4 gallon )
1 white onion
2 Roma tomatoes
5 garlic cloves
1/2 cup chicken bouillon
1 package sazón Goya
1/2 cup Apple cider vinegar
ALL VEGGIES ARE OPTIONAL Bunch of cilantro
8 oz carrots
1 cabbage
2 mexican squash
3 whole corn
5 potatoes
2 chayotes
1 serving of love ????
Check out other recipes :
Caldo de rez:
Caldo de pollo con arroz:
Albóndigas:
Menudo:
Pozole rojo:
Pozole verde:
Polvorones:
Buñuelos:
Champurrado:
Conchas:
Sweet Empanadas :
Pumpkin Empanadas:
Tres Leches Cake:
Chocoflan:
Sopapillas :
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How To Make Spicy Mexican Chicken Rice Soup By Rachael
Feed your next head cold with this Spicy Mexican Chicken Soup! Rach says. It worked for me.
Instant Pot Mexican Chicken & Rice Soup
The southwestern flavors in this Instant Pot Mexican Chicken and Rice Soup will satisfy your soul! Comforting and delicious, this easy soup is a must make!!
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CALDO DE POLLO | Mexican Chicken Soup Recipe | How to Make Chicken Caldo
Today I woke up feeling a bit under the weather and decided to make a pot of caldo de pollo or Mexican style chicken soup. This is my go to soup that helps me feel better when I am sick. I am raiding my refrigerator for ingredients and making the best of quarantine cooking. #Stayhome and cook #withme.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️MY OTHER CHICKEN SOUP RECIPE
⭐️MEXICAN RICE RECIPE
⭐️CALDO DE RES (BEEF SOUP)
????CALDERO POT
INGREDIENTS
2 1/2 lbs chicken drumsticks
3 1/2 to 3 3/4 quarts water
2 dried bay leaves
1 small onion
6 to 7 cloves garlic
small head of cabbage (chopped)
2 medium potatoes (chopped in large chunks)
1 large Mexican squash (chopped in large chunks)
1 chayote squash
2 medium carrots
1 celery stick
2 green onions
bunch of fresh cilantro (I used parsley)
1/3 cup tomato puree (or tomato sauce)
1 Tbsp chicken bouillon powder
salt and pepper to taste
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
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How To Make CHicken Caldo
Chicken Soup Recipe
How TO Make Caldo
Mexican Chicken Soup
Chicken soup recipe | MEXICAN STYLE chicken soup with RICE | Caldo de pollo
Nothing better than a homemade chicken soup. This is such a popular recipe and for a good reason, it is easy to make and so rich in flavor! In this video I am teaching you how to make my go to recipe for Mexican chicken soup with rice. You are going to love it!
For translated recipes to Spanish visit: Villa Cocina Español
???? Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
????PRODUCTS IN THIS VIDEO ????
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➤ Ceramic bowls 24oz Assorted blue white patterns SET of 4 :
➤ Pyrex glass measuring cups set of 3 :
➤ Terracotta 3.5 oz pinch bowls mini :
➤ Johns Boos block cutting board care and maintenance set:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ Chef works apron Memphis:
➤ Pyrex glass bowl set of 3 :
Mexican style chicken soup - Caldo de pollo ????
*Soup is READY when the chicken and rice are completely cooked.
15 cups unsalted chicken broth
5 lb whole chicken
1 1/2 cups long grain white rice
2 ea or 1 lb vine ripe/roma tomatoes
1/2 medium white onion
4 ea garlic cloves
Medium bunch of cilantro
Small bunch of mint leaves / hierba buena
4 cloves
40 ea small black pepper
Salt to taste
*Enough olive oil to brown the white rice
Toppings
Chopped red or white onion
Chopped cilantro
Chopped jalapeno
Lime juice
Avocados
Accompany with CORN TORTILLAS ☺️
*** You can use water instead of the broth and add chicken bullion to taste
Rice recipes mentioned in this video :
Mexican Rice:
Cilantro lime rice :
Brown rice salad:
???? ***Other items in my kitchen *** ????
✰ All clad 5-ply Nonstick fry pan 12’’ :
✰ Vitamix A3500 Smart blender Professional grade 64oz :
✰ Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
✰ Cuisinart Electric Griddle, stainless steel :
✰ Tranmix cooking meat thermometer digital :
✰ Le Creuser 2 qt saucepan:
✰ Molcajete 8’’ :
???? Explore more DELICIOUS recipes
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❃ Red pork pozole: ttps://youtu.be/s2T4elptaBY
❃ Birria quesa tacos:
❃ Tostadas de tinga:
❃ Green Chile chicken tamales:
❃ Queso fundido:
❃ Pork ribs in guajillo sauce:
❃ Carnitas:
☞ Enjoy a TASTY Dessert ????
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❃ Candied pumpkin:
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Instant Pot Caldo De Pollo | Mexican Chicken & RIce Soup
Get the recipe:
???? Warm up your dinner table with the authentic flavors of Mexico with this delicious Caldo de Pollo recipe! This Mexican chicken soup is not only bursting with flavor but also incredibly easy to make in under 30 minutes, thanks to the Instant Pot.
???????? What Makes This Caldo de Pollo Recipe So Good:
Speedy: Enjoy a bowl of hearty Sopa de Pollo in just 30 minutes.
Simple: A dump-and-cook recipe that's perfect for busy weeknights.
Flavorful: Authentic Mexican spices and ingredients create a truly satisfying Caldo de Pollo.
Flexible: Customize with your favorite veggies or opt for a low-carb version with cauliflower rice.
???? If you're new to Caldo de Pollo, get ready for a culinary delight! This dish may be simple, but it's packed with robust flavors that will keep you coming back for more.
Origin of Caldo de Pollo:
Caldo de Pollo traces its roots back to Mexico, where it's beloved for its comforting warmth and rich taste. Experience the authentic essence of Mexican cuisine with every spoonful of this Instant Pot recipe.
???? Ingredients You'll Need:
Boneless Skinless Chicken Thighs
Chicken Broth
Canned Tomatoes
Celery
Carrots
Jasmine Rice
Onions
Cilantro
Minced Garlic
Ground Cumin
Salt
Pepper
Lime
???????? How to Make Caldo de Pollo:
Combine all ingredients in the Instant Pot.
Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
Shred the chicken and return it to the soup.
Adjust seasoning and serve with avocado slices if desired.
???? Tips and Tricks for Perfect Caldo de Pollo:
Experiment with different cuts of chicken and vegetable variations.
Opt for frozen veggies for convenience.
Consider adding riced cauliflower for a keto-friendly version.
Use chicken broth or bouillon for enhanced flavor.
???? What to Serve with Caldo de Pollo:
Warm corn tortillas or crushed tortilla chips add a delicious crunch.
Pair with a side of refried beans or Mexican rice for a complete meal.
????️ How Long Does Caldo de Pollo Last?
Enjoy the leftovers for up to 5 days in the refrigerator. The flavors only get better with time, making it a perfect meal prep option.
#CaldoDePollo #MexicanChickenSoup #InstantPotRecipes #MexicanCuisine #EasyRecipes #LowCarb #ComfortFood #RecipeIdeas #MexicanFlavors #CookingTips #HealthyEating
#CaldodePollo #CaldoDeSopa #MexicanChickenSoup