Caldo de Pollo

IMG_2710                                                                                                                     Serves 5-6
1 3-3½ lb. frying chicken, cut in pieces
2 cloves garlic
1¼ t. comino
½ t. peppercorns
5-6 quarts water
2 stalks celery, diced
1 medium chopped onion
2 carrots
28 oz. can tomatoes in puree
½ c. rice
Lime wedges

Combine chicken, spices and water in large pot. Bring to a boil and cook 20 minutes. Add celery, onion and carrots and continue cooking 15 minutes. Add tomatoes and return to a boil. Add rice and cook 15 minutes or until rice is done.

After soup cools, it may be skimmed if desired.

Serve with lime wedges.

Traditionally, this soup is served with whole chicken pieces, but since my family is not wild about that concept, I boned and chopped the chicken, as pictured.

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