We made this recipe: https://www.mexicoinmykitchen.com/mexican-chicken-soup-caldo-de-pollo/ Our modifications: first, based on our pantry, instead of a whole chicken, we used 2 skin-on chicken quarters (cut into drumstick, 2 pieces of thigh) and 3 small skinless, boneless chicken breasts. Second, we used 6 cups chicken broth (made from Better Than Bouillon) and 4 cups water. Third, we didn’t have two bunches of cilantro, so instead we used ¾ bunch cilantro, ¼ bunch parsley, and 1 tsp ground coriander. Finally, we left the drumsticks whole but shredded the rest of the chicken (discarding the skin and bones). We served this with a heated tortilla. (Sept. 2021)
Cooking Adventures 