Caldo De Pollo, Mexican Chicken Soup with Brown Rice

I go crazy for this soup! I stumbled upon caldo de pollo recently at a Mexican restaurant here in town. Hearty potatoes, thick cut carrot, and a simple broth drowning chicken and rice. Typically, the chicken has whole parts when added to the broth, I kept it simple and created a shortcut by deboning the chicken with mixed meat beforehand. The flavors on my take of caldo de pollo, Mexican chicken soup with brown rice are simple yet crisp. You can taste every bit of ingredient with each bite. The sides are yours! Enjoy with rice (how it is served at our local spot), crackers, or traditional white corn tortillas. I say go for all the carbs!

Caldo De Pollo, Chicken Soup

Start with your broth. Chicken soup is a warm and inviting hug in a bowl. The broth makes all the difference. Worried about the salt intake? Buy the low-sodium broth or add water to one container to dilute the total measurement. To sum up, I use just chicken broth in this soup, however, in many soups I love bone broth. Bone broth has collagen properties, impeccable support for bone and digestive health. Heck, it may even promote sleep! Do make your own broth? Use it here! This is your foundation of your caldo de pollo, chicken soup with brown rice.

How To Make Chicken Soup

First, add broth to a large stock pan. Bring to a boil. Next, add your vegetables of choice. In this caldo de pollo I use potatoes cut thick to match the carrots. You want the ingredients to mimic the same thickness. This way the potatoes and carrots cook at the same rate. This takes about 10 minutes for the vegetables to become fork tender. Seasonings and chicken are ready to add to your pot. At this point I remove the pot from the heat in order for the chicken to warm up and soak in all the beautiful flavors of the broth, vegetables and seasonings. Serve with tortilla strips, cheese, and a squeeze of lime.

Easy chicken soup recipe with stock, vegetables, spices, and fresh cilantro!

Good Carb Choice

The best carb choice is the one you love most! Brown rice, white recipe, Mexican rice, any rice goes here. On the other hand, my mother cooks up a killer Spanish recipe that is so good on its own and take this soup to the next level. I’ll have to blog that one! Cheese, tortilla strips, diced onion, lime, and fresh cilantro are all great side choices to mix into your caldo de pollo, chicken soup with brown rice. My twist on the classic Mexican soup is light. This is not soup but it very well can be with all the mix-ins. Load up on what you love and ensure you have all the fixing for your guests to enjoy! This feeds a crowd. Let’s make Caldo de Pollo, Chicken Soup with Brown Rice!

This soup isn’t complete without the fixings! Meal prep this for your week, the longer it sits the better it gets! You will notice the flavors become more strong over 24 hours. It is well worth the wait (if you can!).