Caldo de Pollo recipe is a Mexican chicken soup made with a flavorful chicken broth and lots of vegetables like corn, green cabbage, zucchini squash, and also potatoes. Caldo de Pollo is prepared by cooking whole chicken pieces in water and seasoning to create a tantalizing and healthy homemade broth that is better than any of the stuff bought in the store.
These days when the weather is cold, there is nothing better than a warm bowl of Caldo de Pollo to make you feel better when you are under the weather. It is an easy and hearty soup that will warm you up from the inside out.
Caldo de Pollo recipe is a very nutritious and delicious soup. What makes this soup different from many other versions of chicken soup is that the vegetables are usually of a heartier cut. Potato halves, not cubes, are used, and whole leaves of cabbage are added.
Many Latin American countries, particularly Mexico, use this home-cooked meal during illness as a means to be healing cold viruses, and after a woman give birth, though in other cultures the recipe for this is significantly lighter than that of the traditional Mexican dish.
Breakdown on some ingredients needed for Caldo de Pollo
- Potatoes: You need potatoes for Caldo de Pollo recipe, Yukon, Idaho, and russet potato varieties all work for this recipe. You can leave the skin on or peel it off if you want.
- Corn: You can use 3 large ears of corn. You can use frozen mini corn if you don’t find fresh corn when shopping.
- Zucchini squash: Zucchini squash is a great option if you have, but if you don’t have you can also use yellow squash if that is what you have.
- Green cabbage: Green cabbage gets super tender and flavorful in this soup, it is one of my favorite ingredients in the soup.
- Carrots: A staple in any homemade chicken soup.
- Cilantro and lime juice: Cilantro and lime juice mixed together in the soup adds a nice touch of acidity and brightness that helps to elevate the chicken broth. Cilantro and juice mixed together are added to the soup at the very end right before serving it.
- Garlic and bay leave: Garlic and bay leaves help add more flavor to the broth.
- Water: Water is necessary for this recipe. It is used to make the chicken broth.
- Bone-in chicken thighs: Bone-in chicken thighs gives in more flavor in the broth than if you used boneless chicken. You can also choose to use other bone-in chicken pieces like drumsticks or even a whole chicken.
How you can make Caldo de Pollo at home?
Firstly cook the chicken in water with some salt to taste, bay leaves, and garlic cloves. This will create the most important part of the soup in the broth. Cook the chicken till tender, once it is cooked till tender remove it from the pot and set aside to cool slightly.
Discard the garlic cloves and bay leaves, and skim off any white foam that has collected on the surface of the broth. At this point, you can shred the chicken if you find it easier to eat when shredded or you can serve the chicken with the bone inside.
The only thing remaining now is to cook all the remaining veggies until tender. Then add the shredded chicken to the pot, mix in some cilantro and lime juice and your delicious Caldo de Pollo is ready to serve.
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What do you use to serve caldo de Pollo?
When you want to serve Caldo de Pollo I prefer you use big bowls because all the vegetables in the soup take up a lot of space on plates.
If you want to make it easier to serve you can remove the corn from the soup and cut the kernels off the cob and place the kernels back into the soup.
There are some other toppings and mix-in that are typically served with Caldo de Pollo which are;
- White rice or Mexican rice
- Corn tortillas
- chopped cilantro
- lime juice
- diced avocados
- Diced yellow or white onions
- Homemade tortilla chips
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How long does it take to cook Caldo de Pollo?
Preparation time: 25 minutes
Cook time: 1 hour 45 minutes
Recipes for Caldo de Pollo
- 6 bone-in chicken thighs (skin removed)
- 12 cups of water
- 3 bay leaves
- 4 cloves of garlic (peeled)
- 2 medium potatoes (cut into eighths)
- 6 frozen mini ears of corn (you can also use fresh)
- 1 tablespoon coarse kosher salt (plus more to taste)
- 4 medium carrots (sliced into thick coins)
- 2 medium zucchini (cut in half lengthwise and then cut into thick chunks)
- 1/4 cup chopped cilantro
- 4 tablespoon of lime juice
- 1/2 small green cabbage (cut into eighths)
- white rice or Mexican rice, tabasco hot sauce, lime juice, cilantro jalapenos (optional mix-ins and toppings)
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How to make Caldo de Pollo
- Put your bone-in chicken thighs, bay leaves, garlic, and salt in a soup pot or in a large dutch oven. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 to 2 hours until the meat is tender.
- Remove and discard any foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer all the cooked chicken to a medium bowl and allow to cool slightly.
- Add your potatoes, zucchini, carrots, corn, and cabbage in water and bring soup to a boil.
- Reduce heat to a low simmer and continue cooking for 15 minutes until all the vegetables are tender and cooked through.
- While the veggies are cooking, remove the bones from the chicken and discard. Shred the chicken into bite-sized pieces.
- When the veggies are fully cooked, add the shredded chicken, chopped cilantro, and lime juice. Stir everything together and taste. Season with salt and pepper if desired.
- Serve your soup in a large bowl making sure that each bowl gets a bit of everything. You can also add toppings like white rice, Mexican rice, few dashes of tobacco hot sauce, and jalapenos if desired. This really brings out the flavor of the broth. Enjoy your delicious Caldo de Pollo.
How to store Caldo de Pollo
Caldo de Pollo needs proper storage for your soup to maintain the soup’s flavor and preserve the food quality. It freezes well in a plastic container.
Nutritional contents for Caldo de Pollo
Caldo de Pollo is a healthy and flavorful soup made from a homemade chicken broth, chicken thighs, and lots of vegetables including zucchini, carrots, corn, potatoes, and cabbage. It is a very delicious soup and it is simple to make if you follow this recipe.
Many Latin American countries, particularly Mexico, use this home-cooked meal during illness as a means to the healing of cold viruses, and after a woman gives birth.