Slow Cooker Caldo de Pollo (Mexican Chicken Soup

• Meat

  • 1 Chicken (about 3 pounds, whole

• Produce

  • 2 Bay leaves
  • 5 Carrots
  • 3 Celery stalks
  • 4 cloves Garlic
  • 1 Jalapeno
  • 1 Lime
  • 1/2 tsp Marjoram, dried
  • 1 tsp Mint, dried
  • 1 Onion, large

• Baking & Spices

  • 1 1/2 tbsp Kosher salt

• Liquids

  • 7 cups Water

• Other

  • 1 bunch Cilantro. stems removed and reserved

Found on holajalapeno.com

Description

Ingredients

• 7 cups water
• 5 carrots, cut in large pieces
• 4 cloves garlic, chopped
• 3 celery stalks, leaves removed and cut in large pieces
• 1½ tablespoons kosher salt
• 2 bay leaves
• 1 jalapeño, stemmed and sliced
• 1 large onion, coarsely chopped
• 1 bunch cilantro. stems removed and reserved
• 1 teaspoon dried mint
• ½ teaspoon dried marjoram
• 1 whole chicken (about 3 pounds), giblets removed
• 1 lime, quartered

Directions

• Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, the stems of the cilantro, mint, and marjoram in the slow cooker. Stir to dissolve the salt.
• Add chicken, cover and cook on high for 4 hours or low for 8 hours.
• Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. Taste broth and add more salt if necessary.
• Return chicken to slow cooker and ladle soup into bowls. Garnish with reserved cilantro leaves and pass lime wedges for squeezing over the soup.