Caldo de pollo, or 'chicken soup, for us gringos, has been the recipe of choice for grandmothers and chilly nights for many generations. The hearty soup is full of vegetables, flavor and memories of slow stirs by the stove and aromas emanating throughout the house.
As fall approaches, this recipe will provide the warmth and leftovers for anyone looking for something quick and simple to whip up.
- 1 whole, skinless chicken, chopped up
- 1 celery stalk
- Zucchini (The amount of vegetables you use is at your discretion; more veggies= a thicker, heartier soup)
- 1 garlic clove
- 2 ears of corn, chopped
- 1 yellow onion
- 2 tsp. of cilantro
- Salt and pepper, taste
- Lime, for garnish
Place chicken in stockpot with 8 cups of water. Add celery, cilantro, garlic clove, salt, pepper and onion. Boil for 30 minutes. Reduce heat and add vegetables. Cook for an additional 30 minutes. Ladle soup and serve with lime.