Yield: 10 servings
Caldo de Pollo Recipe
This hearty and authentic Caldo de Pollo recipe is brimming with tender chicken and wholesome veggies in a richly seasoned broth. It's simple to make, nourishing, and guaranteed to warm you up on a chilly evening!
Ingredients
- 8-10 cups water, or low-sodium chicken broth
- 4 pounds chicken, whole cut up (or thighs and drumsticks)
- 1 large white onion, halved, one half left whole and the other diced
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon olive oil
- 2 Roma tomatoes, diced
- 1 green bell pepper, seeded and diced
- 3 stalks celery, sliced
- 2 cups chopped cabbage
- 2 large potatoes, cubed
- 2 corn on the cob, each cob cut into 3 pieces
- 3 large carrots, peeled and cut into 2 inch slices
- 2 chayote squash, calabacitas, or zucchini, cut into 3rds and sliced lengthwise into 4ths
- 1 sprig fresh mint, optional
- 1 teaspoon minced fresh thyme, ½ tsp dried thyme
- 1 teaspoon minced fresh Mexican Oregano, or ½ tsp dried Mexican Oregano
- 1 tablespoon chicken bouillon
- 1 large bunch cilantro, divided, ½ chopped, half left whole
- 1 lime, cut into wedges, for serving
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Instructions
- Pour 8 cups of water into a large stock pot and add the chicken, the half onion (not diced), garlic, salt and pepper. Bring to a low boil and then cook over medium heat for 20 minutes.
- While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper and celery to the pan and cook until tender. Remove from heat and set aside.
- After the chicken has cooked for 20 minutes, pour the onion and tomato mixture into the chicken and remove the large onion piece from the pot of soup. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup.
- Place the whole cilantro bunch on top of the soup and bring it back to a simmer. Cook the soup for 30 minutes, or until the chicken is cooked through and the potatoes are fork tender.
- Taste soup and season with more salt, or chicken bouillon, if desired. Remove cilantro pieces before serving, if you wish, or serve them in the soup. We go a little light on the salt/bouillon in the recipe...as it's always easy to add more to suit your tastes, but you can't take it out!
- Serve the soup garnished with more freshly chopped cilantro and a lime wedge.
Video
Notes
Storage: Store any leftover soup in an airtight container in the refrigerator for up to five days. The flavors tend to deepen as it sits, making it even tastier the next day.
Reheat: Heat the soup in the microwave (covering it with a paper towel) for about 2 minutes, until warmed through. If reheating a large portion, you can use the stovetop or crockpot.
Freeze: If you’d like to freeze it, let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to three months.
Nutrition
Serving: 1 serving, Calories: 304kcal, Carbohydrates: 18g, Protein: 19g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 96mg, Sodium: 359mg, Potassium: 642mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3389IU, Vitamin C: 33mg, Calcium: 52mg, Iron: 2mg