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I love chicken soup, or caldo de pollo as I we know it in Mexico. It's the kind of soup that you make when you feel blue, when you are homesick, when you miss your mom, when the weather is cold, when you have the flu or simply when you want to nourish your body and your soul. It's the perfect soup the whole family would enjoy thanks to its mix of meat and veggies, and you will be happy too because it's affordable and so easy to make.
This year we won't go to Mexico for the Holidays, so making the chicken soup is a way to feel close to our family. There are so many versions of the chicken soup, but this is the recipe I learned from my mom, and that's why I love making it. She adds rice to the soup instead of pasta, and we don't shred the chicken. You can leave the skin on the chicken, but we prefer to remove it, so the soup won't be too greasy.
I don't like wasting time going from store to store to find all the ingredients I need to prepare a meal, so with my list on hand I go to Schnucks Supermarket, where I know they have everything to make this delicious soup. Saving time and money is always worth the trip. We spend less than $35 to make this soup to feed 8 people, isn't that great?
If you want to pamper yourself or your family during the Holidays with a good meal, this Mexican chicken soup o caldo pollo is the best option.
Mexican Chicken soup - Caldo de Pollo
- 1 (4 pound) whole chicken, cut in pieces
- 4 carrots,
- 1 white potato, cut into 1 inch cubes
- 1 zucchini, sliced
- 2 small tomatoes, chopped
- ¼ of an onion
- ⅓ cup of rice
- 4 corn on the cob
- 1 head of broccoli, cut into small florets
- 1 chayote squash, cut into 1-inch cubes
- 2 teaspoon of tomato-chicken bouillon granules
- 2 teaspoon of chicken bouillon granules
- Water to cover
- Salt to taste
⅓ onion, chopped
2 jalapeno peppers, minced
Remove skin from the chicken, cut the chicken breast into 3 or 4 smaller pieces.Place the chicken in a large pot, cover with enough water. Add the tomatoes and onion. Turn on the the heat and bring to boil.
Cut each corn into 3 pieces, add to the pot. Wait about 5 minutes then add carrots and chayote squash. Let simmer for 20-25 more minutes, add the rice and potatoes,wait for another 5 minutes and add the zucchini.
Stir the pot and add the chicken bouillon granules, taste and if necessary, add a pinch of salt.
Turn off the heat and let rest for 5-10 minutes.
Chicken soup has to be served hot, but if you don't like too hot, let it rest for another 10 minutes.
Just before serving, you can add the broccoli to the pot, or add florets to each plate.
To serve: serve 1 piece of chicken and 1 piece of corn to each plate, then fill the plate with chicken soup. Top the plate with jalapeno peppers and onion. Squirt a wedge of lime and enjoy!
You have leftover stock? put it on a container and freeze. I like to save by cups, 1 or 2 cups in a container and onto the freezer, unless I'll use it the next day then I put it on the fridge. This will be used later when I made another soup or rice, using it instead of water. If you have leftover chicken, shred and use it to make salad, enchiladas or tacos.
I love my Mexican chicken soup, and as you can see, when you have leftovers you can use them for new recipes, so the savings are not only when you go to the store and save money and time, but also on your next meal since you don't have to buy a lot of ingredients. That's why the Savings Salute initiative from Schnucks is perfect for my family everyday and on Holidays. Saving is important, and we can save while enjoying a delicious bowl of soup, we are extra happy.
I hope you make this soup at home, you won't be dissapointed.
What is your favorite meal to save time and money?