Caldo de Pollo

Bring chicken, water and salt to a boil in a large pot. Skim the foam that forms on top as it comes to a boil. Reduce heat to low and simmer for 40–50 minutes or until meat is tender and falls off the bone easily.

Remove chicken from pot and when cool shred the meat and set aside. Strain the chicken broth and set aside.

In another pot over medium heat, add olive oil to pot. When hot, add onion and saute for 2 minutes. Add garlic and saute for a minute. Add tomatoes and stir well. Season with salt and pepper to taste.

Add carrots, potatoes and strained broth to the pot. Bring vegetables to a boil over medium high heat. Reduce to medium low and cook until vegetables tender.

Remove pot from heat and add the shredded chicken to the pot. Serve over white rice. Garnish and enjoy! Suggested garnishes include lime, cilantro, avocados, jalapenos, and tortillas.