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Caldo de Pollo

Michelle
Print Recipe
Servings 6

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

Instructions
 

Chicken Broth

  • Place water, chicken thighs, crushed garlic, half onion and salt in a large stock pot and boil for 10 minutes.
  • Remove the chicken, discard the bones and skin, shred and set aside
  • Strain the broth and set aside.

SOUP

  • Heat the oil in a large stock pot and cook the onion, celery and carrots for 3 - 4 minutes, until onions are translucent.
  • Stir in the strained broth and bring to a boil.
  • Add the shredded chicken and stir in the Knorr Sides Spanish Rice mix.
  • Continue to boil for 5 minutes then add the corn and cook another 3 minutes.
  • Stir in the zucchini, let it heat through and then serve with limes and chopped cilantro.