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Caldo de Res
By Liz Spiller
Mexican chicken soup
4 to 5 raw chicken legs
2 carrots (cut in 4 pieces each)
2 medium size squash (cut in 4 pieces each)
1/4 of a small cabbage head
2 small potatoes (cut in 4 pieces each)
1/2 of a small onion
1 to 2 celery stalks (cut in medium size pieces)
1/2 of a small jalapeño pepper
1/2 cup uncooked white long grain rice
2 chicken bouillon cubes
In a 4 1/2 quart pan, boil approximately 2 quarts of water. Add chicken legs, all vegetables, rice, and bouillon cubes. If needed, add a little bit more water to cover all ingredients. Additional salt & pepper can be added according to taste. When all ingredients have been added to pan, reduce heat to medium level. Cook uncovered for 1 hour. For an added "kick," squeeze 1/2 lemon in each serving of caldo right before eating.
Prep Time: 15 minutes Cook Time: 60 minutes
Category: Soups Servings: 5

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