Caldo de Pollo

Ingredients

Chicken broth

8 cups

Bay leaf

1

Cumin

1 teaspoon

Black pepper

1/2 teaspoon

Salt

to taste

Lime

1, juiced

Cilantro

1/2 cup, chopped (plus extra for garnish)

Garlic

4 cloves, minced

Onion

1 large, chopped

Celery

2 stalks, chopped

Potatoes

2 medium, peeled and diced

Carrots

2 medium, sliced

Chicken

1.5 pounds, cut into pieces

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the chicken pieces, carrots, potatoes, celery, onion, garlic, cilantro, lime juice, salt, pepper, cumin, and bay leaf into the pot.
3. Reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Once cooked, carefully remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and skin.
5. Return the shredded chicken to the pot and continue to simmer for an additional 10 minutes to allow the flavors to meld.
6. Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve hot, garnished with additional cilantro and a wedge of lime for an extra burst of flavor.