Best Caldo de Pollo Recipe
Caldo de Pollo: comforting, versatile soup—simple to make, culturally significant, and brimming with rich, savory flavors.
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Calories: 250kcal
Servings: 6
Equipment
- 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.
- Sauté 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, jalapeños 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 jalapeños 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
Calories: 250kcal