Yes, caldo de pollo is chicken soup. However, the first day we had it old school Jewish grandmother way and today we have it old school Mexican grandmother way. And I love it. Technically, you’d start the broth in the same way as yesterday, but with jalapeno and cilantro instead of the parsley. I make this version of soup a little heartier than the first version so I can have it for lunch today at work. Here’s how I doctored up my soup for today’s (and tomorrow’s) lunch. And just so you know, it took me 30 minutes this morning to make this version.
Optional additions: add zucchini to boiling soup and cook, add bay leaves, thyme or oregano.

5 cups chicken stock (with the carrots and chicken)
1 chayote squash, cut into chunks
1 cup rice
1/2 can diced tomatoes (or fresh if it’s the season)
1/2 c. frozen peas
grated cheese (I use a yogurt cheese that is lactose free but not vegan)
1/2 an avocado
1-2 limes
1 jalapeno, seeds removed, and chopped coarsely (or leave seeds for more heat)
1/2 bunch cilantro (tear cilantro by hand, and remove only the very end of stem- the rest of it is tasty)

Cook rice in half broth and half water with cut squash, a tsp of salt, and the half can of tomatoes. Cook as you would normal rice (taste to make sure rice is done).

While rice is cooking, heat up the broth in a pot. Add cut jalapeno. When rice is done and soup is hot, add frozen peas to rice mixture. Ladle soup into your bowl, scoop rice into soup, add cut avocado, torn cilantro, juice of limes, and grated cheese. Eat it up.

And if you do indeed have a cold, this’ll clear it right up.