Caldo de Pollo

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5 from 8 votes

Grandma's famous caldo de pollo is a cozy chicken soup filled with chicken, rice, and Mexican spices and flavors!

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

Soup

6 cups chicken broth
1 cup water
1¼ pounds chicken tenders
2 corn cobs, cut in thirds
3 large chicken bouillon cubes, such as Knorr®
2 teaspoons minced garlic
2 teaspoons ground cumin
salt black pepper, to taste
½ large white onion, chopped, to taste
carrots and zucchini, optional

Rice

1 tablespoon olive oil
1 cup white rice
2 cups chicken broth
4 ounces tomato sauce
1 teaspoon cumin

Garnish

1 avocado, peeled, pitted and thinly sliced
1 bunch fresh cilantro, chopped

Instructions

In a large pot add 6 cups chicken broth, water, chicken tenders, corn cob cut in pieces, chicken bouillon cubes, minced garlic, cumin, salt, and pepper to taste.
Bring the mixture to a boil. Reduce heat and cover the pot. Simmer for about 25 minutes or until chicken is cooked through.
While the soup is simmering make the rice. Add olive oil to a frying pan. Add rice and fry it until the rice begins to brown.
Reduce the heat and add 2 cups chicken broth, tomato sauce, and cumin. Stir and cover the pan with a lid.
Simmer the rice mixture for 15-20 minutes, or until rice is tender and liquid has been absorbed.
When the soup is done simmering use 2 forks to shred the chicken. Add the chopped onion and simmer for another 5 minutes.
Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.

Video

Notes

Store leftovers in an airtight container(s) in the fridge for 2-3 days or in the freezer for 6 months. Thaw, if applicable, and reheat in the microwave or stovetop.

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