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Michelle

Caldo de Pollo

Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

BROTH
  • 8 cups water
  • 1.25 lbs bone-in chicken thighs (with or without skin)
  • 4 garlic cloves - crushed
  • 1/2 large onion
  • 1 tsp salt
SOUP
  • 1 tsp olive oil
  • 2 cloves garlic - chopped
  • 1/2 large onion - chopped
  • 2 carrots - sliced
  • 2 celery stalks - sliced
  • 1 pkg Knorr Sides Spanish Rice
  • 2 ears of corn - cut into quarters
  • 1 zucchini - sliced
  • limes - for serving
  • 1/2 bunch of cilantro + additional for serving

Method
 

Chicken Broth
  1. Place water, chicken thighs, crushed garlic, half onion and salt in a large stock pot and boil for 10 minutes.
  2. Remove the chicken, discard the bones and skin, shred and set aside
  3. Strain the broth and set aside.
SOUP
  1. Heat the oil in a large stock pot and cook the onion, celery and carrots for 3 - 4 minutes, until onions are translucent.
  2. Stir in the strained broth and bring to a boil.
  3. Add the shredded chicken and stir in the Knorr Sides Spanish Rice mix.
  4. Continue to boil for 5 minutes then add the corn and cook another 3 minutes.
  5. Stir in the zucchini, let it heat through and then serve with limes and chopped cilantro.