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.

This Caldo de Pollo recipe gets its flavor from chicken, cumin, tomatoes, ... Chicken and Wild Rice Soup. 1 hr 15 mins Jambalaya with Andouille Sausage, Chicken, and Shrimp. 50 mins ...

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… ...

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.

The first time I tasted caldo de pollo, or Mexican chicken soup, I was — fittingly perhaps — under the weather. My husband was ordering his weekly carne asada burrito from nearby El Taconazo ...

Get the recipe: Mexican chicken soup. 05. RecipeTin Eats Pollo a la Brasa. Get the recipe: ... Caldo de Pollo. Get the recipe: caldo de pollo. 07. 40 Aprons Green Mole Chicken. Get the recipe ...

El Toro's Caldo de Pollo is a great example of what I'm describing. This Mexican chicken soup is packed with squash, zucchini cauliflower, carrots, rice and seasoned shredded chicken in a tangy broth.