Discover the essence of cozy Mexican cooking with Caldo de Pollo. Unlike chilled corn soup, this traditional chicken soup transcends generations with its flavorful blend of boiling chicken, vegetables and spices. It is a treasured recipe that honors tradition. It’s more than just a meal; it’s a cultural legacy molded by individual household details, with each pot expressing the essence of Mexican flavors and promising a fragrant promise of warmth and nourishment.”
Caldo de Pollo, a soup passed down through family recipes, is more than just a symbol of soup; it also represents a common culinary heritage and the coziness of home. Accept this custom, enjoy the unique tastes, and feel the comforting joy of a dish that connects us to the rich history of Mexican cuisine.
Overview: How to make Caldo de Pollo?
I have a particular place in my heart for caldo de pollo, a popular Mexican chicken soup. It blends flavorful spices, a variety of vegetables, and soft chicken. Until the chicken and vegetables are the ideal softness, I begin by saut�ing the onions and garlic and then simmering them in broth. I serve it hot, after tweaking the seasoning to my taste. To add some extra zing, I like to add some creamy avocado, a squeeze of lime, and a few jalape�os. This hearty classic is more than simply a bowl of soup�it’s a satisfying bowl full of history and hearty flavors.
Keep scrolling for the recipe details below.
What is Caldo de Pollo?
Caldo de Pollo means “chicken soup” in Spanish. This is a classic Mexican meal that is served in restaurants and homes. Unlike the regular chicken soup, this classic dish requires a large amount of chicken and vegetables that are cooked in chicken stock with a variety of seasonings. Usually, homemade chicken stock is used.
The vegetables don’t truly characterize the dish; they differ from cook to chef. Generally, you can add whatever you like to personalize the soup.
The Reasons Behind My Love for Caldo de Pollo
This heartwarming soup embodies warmth and nourishment through its chicken and vegetable goodness. It’s my go-to for comfort during illness or to cozy up on chilly days. The other reasons why I love it are:
- Flexibility Is King: It’s a flexible favorite in my kitchen because of its versatility, which enables for countless adaptations with different veggies, herbs, and spices.
- Easy Enjoyments: To make this soup, all you need is one pot and simple methods, which adds to its allure.
- Wholesome joy: With plenty of vitamins and lean chicken protein, it’s a filling and nutritious lunch choice that I always value.
- Respect for Culture: Beyond its deliciousness, Caldo de Pollo represents history and recollections that have been passed down through the ages, giving each spoonful sentimental significance.
- Enjoying the Taste: Finally, its intensely savory flavor completes the picture, making it a popular option for many people looking for flavorful, fulfilling foods.
Best Caldo de Pollo Recipe
Equipment
- Large Pot
- Cutting Board and Knife
- Stirring Spoon or Ladle
- Measuring Spoons and Cups
- Serving Bowls
Ingredients
- 2-3 pounds Chicken pieces
- 1 Onion
- 3 cloves Garlic
- 2 Carrots
- 2 Potatoes
- 1 Zucchini
- 1 cup Frozen corn
- 1 teaspoon Ground cumin
- 1 Bay leaf
- Handful of fresh cilantro
- Salt and pepper to taste
- Lime wedges/Avocado slices/Jalapenos optional toppings
- 8 cups Chicken broth or water
Instructions
- Rinse and pat dry 2-3 lbs of chicken pieces.
- Chop 1 onion, 3 garlic cloves, 2 carrots, 2 potatoes, 1 zucchini, and cilantro.
- Measure 1 cup of frozen corn.
- Saut� onion and garlic in a pot until softened.
- Add chicken and cover with 8 cups of broth or water.
- Bring to a gentle boil, then simmer.
- Include carrots, potatoes, zucchini, corn, cumin, bay leaf, and half the cilantro.
- Season with salt and pepper; simmer covered for 1-1.5 hours.
- Adjust seasoning; discard bay leaf when done.
- Serve hot, garnished with remaining cilantro. Add lime, avocado, jalape�os if desired.
Notes
- Prepare the recipe ahead of time. Because the flavors have had more time to combine, it frequently tastes even better the next day.
- Add sliced jalape�os or serrano peppers to increase the flavor if you enjoy spicy meals.
- Make sure your pot is big enough.
- You can easily include other vegetables in your caldo de pollo. This soup was made to load it up. Some favorites include onion, carrots, celery, garlic, green chiles or dried pods, chayote, squash, black beans and others.
Nutrition
NUTRITIONAL FACTS (PER SERVING)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 |
| Protein | 25-30g |
| Carbohydrates | 15-20g |
| Fat | 10-15g |
| Fiber | 2-4g |
| Sodium | 800-1000mg |
Caldo de Pollo Variations
- Replace the meat: Prepare the same dish, such as Caldo de Res (beef soup) or Caldo de Pescado (fish soup), using a different protein.
- Try a variety of vegetables: Any vegetable you could think of would be delicious in caldo.
- Include rice: Caldo de Pollo with Arroz is the name of it. In this case, the rice is cooked inside the soup. This gives the dish a little more heartiness and texture.
- Add noodles: Some people enjoy their Caldo de Pollo with noodles added, much like the rice version. For children, this might be an especially well-liked option.
- Add Spicy Touch: Chili peppers or a small amount of hot sauce can be added to the soup to make it more spicy for people who prefer a little spiciness in their Caldo de Pollo.
Caldo de Pollo Seasoning
The seasoning for Caldo de Pollo typically includes a combination of:
- Salt and Pepper
- Cumin
- Bay Leaf
- Fresh Herbs like Cilantro
- Garlic and Onion
Adjust the seasoning to your taste preferences, and feel free to include additional herbs or spices like Mexican oregano, thyme, or a touch of paprika for added depth and complexity.
Serving Suggestions
This dish only requires one pot and is ready to eat! You don’t have to worry about side dishes. However, if you still wish, you could compliment the dish with these recipes:
Caldo de Pollo: Storage Tips
To store Caldo de Pollo:
- Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate within two hours of cooking. It can stay fresh in the fridge for up to 3-4 days.
- Freezing: If you intend to keep it for a longer period of time, freeze it. After it cools, transfer it to freezer-safe resealable bags or containers. Make room for future growth. It keeps well for two to three months in the freezer.
- Thawing and Reheating: Spend the night thawing frozen soup in the fridge. Warm the food again on the stove over low to medium heat until it is well heated. Before serving, make sure the internal temperature has reached a safe level.
To preserve the soup’s quality and avoid contamination, always use clean utensils and containers. Furthermore, think about taking out any toppings you may have added, such as avocado or lime wedges, before storing and adding new ones when serving leftovers.
Frequently Asked Questions (FAQs)
How Many Calories in Caldo De Pollo?
Caldo de Pollo typically has around 260 calories.
How Long Does Caldo De Pollo Take to Cook?
Caldo de Pollo takes approximately 1 hour and 35 minutes to cook.
What Goes in Caldo De Pollo?
Caldo de Pollo, a traditional Mexican chicken soup, typically includes 2-3 pounds Chicken pieces, 1 Onion, 3 cloves Garlic, 2 Carrots, 2 Potatoes, 1 Zucchini, 1 cup Frozen corn, 1 teaspoon Ground cumin, 1 Bay leaf, Handful of fresh cilantro, Salt and pepper to taste, Lime wedges/Avocado slices/Jalapenos optional toppings, and 8 cups Chicken broth or water
