Monday, January 28, 2019

Homemade Mexican Chicken Soup

Homemade Mexican Chicken Soup aka Caldo de pallo ✨

1 whole organic chicken ~5lbs
12 carrots
2 zucchinis
1 head of cabbage
6 potatoes
12 cups of chicken broth
1/2 onion
2 bulbs of garlic
1 bunch of fresh cilantro
2 tbsp pink salt

Prep: Cut your whole chicken in half and then cut it 4 more times for each half. You may want to use napkins underneath because this is the messiest part. Breaking up the chicken helps it cook faster. The bones add flavor and health benefits so leave those in there. 

Peel and cut your carrots. Cube your potatoes and cabbage into fairly big pieces as you want them to stay in tact and not become part of the broth. Chop onions, cilantro and garlic. Cut your zuchinnis into 3 parts. 

Pour chicken broth, garlic, onions and pink salt into a large pot. Bring to boil and add your chicken pieces to the broth. Let cook for about 35-45 minutes. 

Once your chicken is cooked add potatoes and carrots. Once those are cooked add your softer veggies: cabbage, zucchinis and cilantro. Let simmer for 15 minutes. 

Serve hot! Pour lime juice all over for a punch of flavor and heat some tortillas up to eat on the side or dip into your soup. Perfect for colder weather and a sick remedy. Enjoy friends!
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