A great recipe for comforting soup, Caldo de Pollo or Mexican-style chicken soup, can bring you and your family a lot of joy. Soup is a comfort food due to its basic composition of rice and coriander.
And chicken thighs.
We love soup. I don’t know about the rest of your family, but there isn’t a week in our house without a pot of soup for lunch or dinner.
Plus, since the winters are so cold where we live in Minnesota, all we want to eat is homemade soup.
8 chicken thighs or drumsticks
8 cups water
1 tablespoon salt
2 tomatoes chopped
4 garlic cloves chopped
1 tablespoon olive oil
3 potatoes quartered
1/4 cup white long-grain rice
1/2 cup chopped onion
1/3 cup tomato sauce
2 carrots sliced
1 green celery chopped
1 tablespoon chopped cilantro
1 Lime sliced wedges for serving
Corn tortillas for serving
optional 1 avocado sliced
Place the water, chicken, salt, and garlic in a large saucepan. The ingredients should boil for 15 minutes over medium heat. Mix away the foam that builds up on top of the water as the soup boils.
In a separate skillet, heat the oil over medium heat, add the rice, and cook, stirring occasionally, until browned, 2-3 minutes. Be cautious not to burn it.
Add the chopped onion and sauté for 2 more minutes, until the onion is translucent.
Add the tomatoes, then simmer for an additional three minutes.
Fill the chicken bowl with this mixture.
Add potatoes, carrots, and celery to the soup and let it simmer. Bring to a boil. Simmer for 20 to 30 minutes, until the vegetables have softened.
During the last 5 minutes of cooking, add the tomato sauce and cilantro. Recheck the salt.
Serve the soup in bowls with a piece of chicken per plate, along with a warm corn tortilla.
Avocado slices are an optional addition to your soup.