This authentic Caldo de Pollo recipe is the cozy weeknight wonder you need in your dinner rotation. Made almost exclusively with pantry staples and just 5 minutes of prep, this classic Mexican ...

Combine chicken leg quarters, 5 cups water, cumin, garlic, and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Reduce heat to low; cover and gently simmer 25 minutes.

Combine the water, chicken, onion and garlic in a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 1/2 hours, skimming the top occasionally.

2 ears corn, cut into 2-inch pieces. 5 russet potatoes, halved crosswise. 3 carrots, thickly sliced. Small head of cabbage. 4 quarts water. 4 cloves garlic, chopped ...

Yield: 12 cups 1 small carrot, peeled, diced 1 celery stalk, diced 1 large white onion, diced 10 sprigs fresh flat-leafed parsley or fresh cilantro 1 tablespoon kosher salt 1 large clove garlic, ha… ...

Ingredients. 1 (4-pound) whole chicken 3 quarts cold water 2 cups finely chopped celery 1 ½ cups thinly sliced onions 2 jalapenos, stemmed and cut in half (remove some or all of the seeds and ...

Add rice, stirring to coat with oil. Add reserved broth. Season to taste with salt and white pepper. Bring to boil, cover, reduce heat and simmer until rice is tender, 10 to 15 minutes.

But there's no single "recipe" for either caldo de res or caldo de pollo. Like most beloved cure-all soups, the makeup of each bowl is dictated by whichever cook happens to be in the kitchen.

Caldo de Pollo, or Mexican Chicken Soup, is the best comfort food. It's a deeply satisfying and delicious soup. More for You. Donald Trump said Epstein files "could destroy people"—Bill O'Reilly ...