Easy chicken soup Recipe

Easy chicken soup Recipe

The first few months of the year are always super busy. Despite constantly rushing, having a nice warm homemade meal every now and then is gratifying. No matter how many workloads or responsibilities may be part of life, feeding the body fresh food is paramount to one’s health. Growing up in a Mexican household, this soup staple (that goes by, “Caldo de Pollo”) was a lovely meal to share with family and friends when entering the crazy cold new year. Even though this dish is part of a vibrant gastronomy culture, the taste is nothing too risky, so anyone can enjoy it without fear of being too spicy. This hearty chicken soup recipe is not only inexpensive but exceedingly effortless for the everyday preoccupied person. Not to mention the amazing benefits it contains, such as high-nutrients and low-calorie deficit.

Cooking time:

1 hour 45 minutes / About 100-180 calories per serving


  • Whole chicken (or any desired parts)
  • 1 carrot stick
  • 4 potatoes
  • 1 garlic clove
  • ½ an Onion
  • 3 cilantro stems
  • Season with salt, pepper, and any other seasoning of choice

Peeled vegetables are shown above. Photo by Yvette Romero.


  • In a medium to large size pot, fill with ½ of water.
  • Under medium heat, add chicken inside the pot and wait until it boils. Incorporate chicken proportions depending on the number of people who will eat.

One person=1/2 chicken, Two or more people= whole chicken.

  • Peel skin of chicken to reduce fat in soup.
  • While chicken comes to a boil, chop vegetables into ideal small to medium-sized pieces—no large chunks since it will take longer to cook if veggie segments are bigger.
  • Add all the vegetables, except the cilantro stems and potatoes, into the soup as it boils.
  • At this point, ranking up the heat to high is allowed. Be wary of possible overcook. Therefore, stay put and surveil soup.
  • Season with salt and pepper. Measurements for seasoning are not given. Condiments should be included, however, it’s preferred. Other herbs or spices can enter the mix depending on personal taste.
  • Taste the greens, and if they are soft to the point where it’s edible, it’s ready.

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