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    You are in: Home / Recipes / Caldo De Pollo (Mexican Chicken Soup) Recipe
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    Caldo De Pollo (Mexican Chicken Soup)

    Average Rating:

    4 Total Reviews

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    • on January 30, 2012

      I doubled the recipe to eat this every's so yummy! I did get help from my mom on timing so this is what she suggested...1. Cover chicken with water to boil about 20-30 min (my mom likes to use drumsticks because of the flavor of the bone and I like thighs for extra chicken) 2. Add the seasoning(salt, pepper, and knorr), bay leaf, onion, celery, corn, and large jalapeno (she takes out in the end but I keep for spice) then simmer for 20-30 min 3. Add potatoes and carrots and cook for another 20-30 min 4. Last 10 min of cooking add cabbage, squash/chayote, and more salt/pepper *As a preference my kids like me to mix in spanish rice and serve with rolled tortillas and crema (sour cream)...Delish :)

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    • on November 16, 2010

      Big help! I went ahead and added rice. Instead of the drumstick I used premarinated boneless skinless thighs. So good!!

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    • on February 22, 2010

      Awesome!!! I love this recipe!!!

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    • on January 22, 2008

      Excellent! My husband said this tastes like the resturant quality caldo! I couldn't find chayotes at the grocery store, so I left them out, and I used boneless chicken breasts, and Knorr caldo de pollo boullion. Very delicious! Thanks for sharing!

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    Nutritional Facts for Caldo De Pollo (Mexican Chicken Soup)

    Serving Size: 1 (1014 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 607.6
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 6.7 g
    Cholesterol 113.4 mg
    Sodium 184.2 mg
    Total Carbohydrate 65.3 g
    Dietary Fiber 11.6 g
    Sugars 11.6 g
    Protein 37.1 g

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