Do you remember that scene from “Kung Fu Panda” where the Goose says that they’re “noodle people. Broth runs in our veins”?
Growing up, we weren’t noodle people, but broth did indeed run through our veins. We…are Soup People.
If you type “Caldo de pollo” in a search engine, you will get many variations on this dish. It’s a popular comfort food, and as such, there are as many ways of making this as there are people who love eating it. The one I’m sharing here is the one I grew up with and there are not enough words to describe how much I love a bowl of Caldo. I make it when it’s cold, when its snowy, when any of us is feeling sick. It’s a permanent addition to our menu planning.
I apologize for the lack of measurements in this recipe, but the amounts really depend on what you want to put in your bowl. Usually, I chop everything up and put it on the table, then let everybody mix their own and ladle on the broth. Also, after the initial bowl, I leave the pot of broth on a low simmer so it stays nice and hot for those who want seconds.
I would recommend using a soup bowl that is slightly larger than the average.
- Chicken broth (homemade, store-bought, your choice. Sometimes you’re in a rush).
- Cooked rice (white or brown, your pick).
- Cooked chicken, shredded (a rotisserie chicken will do on busy nights).
All of the following are optional garnishes. Mix and match to your heart’s content:
- Tomato, finely diced.
- Onions, finely chopped.
- Cilantro, chopped.
- Lime juice.
- Chile piquín or diced chiles.
- Bring broth up to a boil.
- In a large soup bowl, add about two scoops of rice.
- Add shredded chicken, plus your garnishes.
- Pour hot broth on top of the whole thing.
- Season to taste.
- Because the garnish ingredients are cooler, your broth should be really hot, almost boiling when you pour it on top. Be careful with that first spoonful!
- I have a friend who is allergic to chicken. This soup will work with turkey too (holiday leftovers! Yay!).