Caldo de Pollo- Mexican chicken soup

This whole week my house has been full of upset tummies. The Noro virus caught up with all the adults in my house , but missed the little ones. One thing that always tastes so good and feels so good in our tummies is Caldo de Pollo . Growing up my mom made it for us every time we were sick. It did the trick then and it still works today. Hope this helps if you are feeling under the weather.

2 bone in chicken breasts
8 cups of water
2 knorr chicken bouillons
1 cup of chopped cabbage
1/2 cup of rice
1 yellow squash sliced
4 red potatoes sliced
3 whole carrots peeled and cut

Directions: Place chicken and bouillon cubes in pot . Bring to a boil. Boil for 15 minutes. Add veggies and rice and boil for an additional 10 minutes . Serve and enjoy.

Print Friendly, PDF & Email


  1. Joni McMillan says:

    Hi from Vancouver Island! I want to make this soup for my Mexican daughter-in-law but I would like to know if the chicken is skin-on or skinless? Thanks so much.

Comments are closed.