Mexican Chicken Soup (Caldo De Pollo)
(from greenfood’s recipe box)
A great chicken soup. This is an old recipe brought down from the old Mexican tradition.
Source: My Mom
Prep time: 10 minutes
Cook time: 45 minutes
Serves 8 people
Categories: FULL GAPS
Ingredients
- 1 whole fryer
- 3 whole garlic cloves, mashed
- 1/2 medium onion
- 2 t. salt
- Filtered Water to cover chicken and over 1 inch
- 1 cup carrots, cut in 1" pieces, optional
- 3 fresh cut tomatoes or 1 can ( 8 oz) stew tomatoes
- NOTE: YOU CAN COOK RICE SEPARATELY BY COMBINING 1 CUP RICE TO 2 CUPS LIQUID, WATER OR BROTH
- 1 cup chopped cilantro
Directions
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Add chicken to pot with enough water to cover and go over 1 inch or so. Add salt, onions, and garlic.
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Cook for about 20-30 minutes, then add the tomatoes. Cook for another 10 minutes then add the carrots.
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In a separate saucepan, cook 1 cup of rice in 2 cups of water for about 15 minutes.
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Cook soup until carrots are done, usually about 15 minutes longer. Add salt if needed.
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Remove from heat. Serve with cooked rice and some fresh cilantro, Serve with corn tortillas or gluten-free sourdough bread.
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NOTE: ONCE EVERY 2 WEEKS ADD RICE OR POTATOES TO THE SOUP
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In a separate saucepan, cook 1 cup of rice in 2 cups of water for about 15 minutes.