Chicken Soup (Caldo de Pollo) {recipe} and Muy Bueno Cookbook Winner

chicken soup muy bueno

We picked a winner of the Muy Bueno Cookbook Giveaway! Congratulations, Jenni, of Cocoa and Chanel! You’re getting your very own copy of the cookbook! Please drop an email to us with your shipping address so we can get this sent out to you! To everyone else, thank you so much for playing along, and if you’re still dying to get your hands on a copy of this gorgeous cookbook, you can [purchase one here].

There are two recipes for chicken soups in the Muy Bueno Cookbook. There is, of course, the authors’ version of the very well-known Chicken Tortilla Soup (Sopa de Azteca), but their recipe calls for a lot of fresh tomatoes, and since it’s the middle of January in the northern hemisphere, i.e winter, we knew we wouldn’t be able to find good red, ripe tomatoes…

So we’re sharing Muy Bueno’s other recipe for homemade chicken soup, Caldo de Pollo. This soup also has a tomato-based broth, but from fewer tomatoes, plus tomato sauce, which is something all good food people have in their pantries because we all canned our own home grown tomatoes back in August!

(The recipe also calla for safflower petals, which confused us, but we finally figured out that we could substitute saffron, for which safflower is often a cheaper substitute in the first place.)

A recipe for chicken soup is appropriate right now actually, because not only is January National Soup Month, but it’s also the climax of one of the more severe cold/flu seasons here in the US. The introductory paragraph for Muy Bueno’s Caldo de Pollo recipe mentions how the authors’ mama made this soup during the winter, especially when they had a cold or flu.

“It warms you to the core and soothes those annoying body aches that show up during cold season…I know a bowl of this restorative soup was the perfect meal.”

The recipe is printed below….

Chicken Soup (Caldo de Pollo) Recipe

4-6 servings

INGREDIENTS

8 cups of water
4 to 6 skinless chicken drumsticks or thighs
1 tablespoon salt
4 cloves garlic, chopped
1 tablespoon olive oil
¼ cup white long-grain rice
½ cup chopped onion
2 roma tomatoes, chopped
2 carrots sliced
3 celery stalks, sliced
3 Yukon Gold potatoes, quartered
1/3 cup tomato sauce
1 tablespoon chopped cilantro
¼ teaspoon whole safflower petals (TasteSpotting note: you may substitute saffron)
Lime wedges

DIRECTIONS

In a large pot (at least 10-quart), put the water, chicken, salt, and garlic. Boil for 15 minutes.

While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.

Add carrots, celery, and potatoes to soup and let it come to a boil; reduce heat. Let simmer until vegetables cook though, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes. Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.

{above image is actually of tortilla soup, from MuyBuenoCookbook.com}

by Sarah J. Gim on January 21, 2013 · 2 comments

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