Caldo de Pollo Recipe
A comforting Mexican chicken soup with tender bone-in chicken, hearty vegetables, and a rich, flavorful broth. Perfect for chilly days and easily customizable to your taste.
Equipment
- Large Pot
Ingredients
Chicken
- 4 pieces bone-in chicken such as thighs or drumsticks for rich broth
Vegetables
- 3 medium carrots peeled and cut into chunks
- 2 medium potatoes peeled and cut into chunks
- 1 medium zucchini cut into bite-size pieces
- 1 chayote peeled and cut into chunks
- 2 corn on the cob cut into rounds
Aromatics
- 1 large onion chopped
- 4 cloves garlic minced
- ½ cup fresh cilantro chopped
Seasonings
- 1 tsp salt
- ½ tsp black pepper
- 2 bay leaves
Liquid
- 8 cups water or use chicken broth for extra flavor
Instructions
- Rinse and pat dry the chicken. Peel and chop the vegetables, and mince the garlic and onion. Chop the cilantro and prepare all seasonings. Arrange all ingredients separately in their groups.
- Place the chicken and water in a large pot. Bring to a boil over medium-high heat and skim off any foam. Add the aromatics and seasonings, and let it simmer for about 30 minutes.
- Remove the chicken, let it cool, then shred it. Return the shredded chicken to the pot and add the vegetables. Continue to simmer until the vegetables are tender.
- Taste and adjust the seasoning with salt, pepper, or a squeeze of lime. Garnish with fresh cilantro and serve hot with corn tortillas or Mexican rice.
Notes
Feel free to customize this Caldo de Pollo by adding your favorite vegetables or spices to suit your taste. This traditional recipe is perfect for a comforting meal on any day.