Caldo De Pollo De Rancho | Mexican Country Chicken Soup Recipe | Comfort Food



Hello & welcome to the Views Kitchen! On today’s recipe, we’ll be showing you how to make Caldo de Pollo de rancho/ Country chicken soup. We start by simmering a whole chicken in water and adding simple ingredients to achieve a perfectly clear and flavorful broth that is not just good for a soup day, but the medicine for the soul. I hope you all enjoy my take on this delicious classic recipe and wish you all great health amigos. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you, See you next Monday. 💕 Stephanie and, Cloud
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Ingredients
You’ll need a pot that can hold 4 Liters of water/ about 16 cups water
-Ingredients
4 litters of water
4 Pound whole Chicken
4 carrots
2 zucchinis
3 to 4 potatoes
3 to 4 ears of corn
1 Anaheim pepper (or green bell pepper)
1 Tomato
1 onion white or yellow
1 garlic bulb
Small bunch of cilantro or green onion
2 Tbs Himalayan pink salt or 1 Tbs table salt (Adjust slowly)
1 Tbs Mexican oregano
1/2 tsp ground cumin

1)Add chicken boiling water and continue to boil for 10 to 15 minutes- then remove impurities
2)once you remove impurities add onion, garlic, Anaheim, tomato, salt, and cumin.
3)continue to boil for 30 minutes
4)add potato, carrots, and corn and cook 8 to 10 minutes
5)then add zucchini, cilantro, and oregano cook 5 more minutes
6)Turn burner off and boom! Done!

If you don’t have a whole chicken you can use your favorite pieces of chicken and boil according to cut of chicken
You can add all the veggies at the same time for this recipe. This will vary depending on texture preference.
I notice that my batch of potatoes have been falling apart, I recommend you keep your eyes out for them 👀
If you cut the potatoes small they will cook in 8 to 10 minutes/ if you cut them large 10 to 12 minutes and since the pot of chicken soup is still hot; it will continue to cook your ingredients.
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🛑 I’m your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don’t forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn’t be here without you 😘 Thank you 💕
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📌 If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you😁 This is not a sponsored video.

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