Chicken Celery sticks chopped Onion Garlic Carrots Mexican squash or zucchini Jalapeño Corn Water Salt and pepper Bay leaves Lime juice Cilantro
Cook the chicken, let it simmer for 1 hour.
Remove the chicken and reserve the broth. Let cool slightly before shredding.
Chop all the veggies and set them aside until ready to use.
Instead of chicken broth, add 8 cups water + 2 cubes of chicken bouillon.
Cover and cook for 45 minutes on low heat
Caldo de Pollo, or Mexican Chicken Soup, is a comforting and tasty dish that everyone will enjoy. Serve with rice and tortillas.