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
- 1 cup chopped cilantro
Directions
-
Add chicken to pot with enough water to cover and go over 1 inch or so. Add salt, onions, and garlic.
-
Cook for about 20 minutes, then add the tomatoes. Cook for another 10 minutes then add the potatoes and carrots.
-
In a separate saucepan, cook 1 cup of rice in 2 cups of water for about 15 minutes.
-
Cook soup until potatoes and carrots are done, usually about 15 minutes longer. Add salt if needed.
-
Remove from heat. Serve with cooked rice and some fresh cilantro, Serve with corn tortillas or gluten-free sourdough bread.
-
NOTE: ONCE EVERY 2 WEEKS ADD RICE OR POTATOES TO THE SOUP
-
In a separate saucepan, cook 1 cup of rice in 2 cups of water for about 15 minutes.