The weather is cold, at least by South Texas standards. Once again, Mrs. Mata asked me to make some of my famous chicken soup. Things haven’t changed since I started making it. Today’s soup has cabbage, a bell pepper, carrots, corn on the cob, celery, potatoes, yellow squash, onion, and garlic. Of course, let’s not forget the chicken. I used a whole chicken.
While setting the chopped vegetables to boil, I pan-fry the chicken in some olive oil, seasoned with rosemary and basil. I’ll add some salt for flavor. I do this because I love the flavor of browned chicken. To help it cook faster, I’ll cover the pan to keep in the steam. Once the chicken is nicely brown, I’ll put it in the pot with the vegetables to boil. Once everything is soft, it’s time to eat.
At home, we eat chicken caldo with corn tortillas and lime. You may also add cilantro for flavor.
