Caldo De Pollo Chicken And Rice Soup Recipe

Name: Caldo De Pollo Chicken And Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (skin removed); 4 cups broth (i use Chicken Broth); 4 cups water; 1 onion, sliced; 1 1/2 tablespoons garlic powder; 2 teaspoons cumin powder; 2 teaspoons chili powder; 2 bay leaves; salt & pepper; juice of 1-2 lime; 3 garlic cloves, sliced; 1 (4 ounce) can el pato salsa fresca or (4 ounce) can tomato sauce; 1 (14 ounce) can diced tomatoes, spanish style; 3 carrots, chopped; 3 stalks celery, chopped; 3 chayotes, cubed; 1 jalapeno, sliced; 6 corn, nibblers (optional); 1 cup fresh cilantro

Servings: persons

1 whole chicken (skin removed)
4 cups broth (i use Chicken Broth)
4 cups water
1 onion, sliced
1 1/2 tablespoons garlic powder
2 teaspoons cumin powder
2 teaspoons chili powder
2 bay leaves
salt & pepper
juice of 1-2 lime
3 garlic cloves, sliced
1 (4 ounce) can el pato salsa fresca or (4 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes, spanish style
3 carrots, chopped
3 stalks celery, chopped
3 chayotes, cubed
1 jalapeno, sliced
6 corn, nibblers (optional)
1 cup fresh cilantro

1
clean chicken then split down the spine and remove as much skin as possible.
2
add chicken, onion, garlic & seasonings to a large pot and fill with broth & water.
3
cut tops and ends off all veggies and add them to the pot.
4
heat over medium-high heat and bring to a boil.
5
reduce heat, cover and cook for 1 hour. Don't boil too hard or broth will evaporate too quickly.
6
cut & dice vegetables.
7
remove chicken and let cool then cube.
8
add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes.
9
add cabbage, corn and the cubed chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end.
10
add 3-4 spoonfuls of my spanish rice recipe when serving.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 whole chicken (skin removed), 4 cups broth (i use Chicken Broth), 4 cups water, 1 onion, sliced, and more.

Yes, Caldo De Pollo Chicken And Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caldo De Pollo Chicken And Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions