Caldo De Pollo Recipe
This Caldo De Pollo Recipe is a heartwarming Mexican soup featuring a rich homemade broth, tender chicken, and vibrant veggies—pure comfort food in a bowl.
Ingredients
- 1 whole chicken (3–4 lbs) cut into pieces or 3 lbs bone-in chicken thighs
- 2 quarts water or low-sodium chicken broth for richer taste
- 1 large onion quartered (Vidalia or yellow onion)
- 4 cloves garlic smashed
- 2 bay leaves bay leaves
- 1 tbsp kosher salt start here; adjust later
- 1 tsp black pepper freshly ground
- 3 carrots peeled and sliced into 1" rounds
- 2 stalks celery chopped
- 2 potatoes peeled and cubed
- 2 zucchini halved and sliced
- 1/2 cup cilantro chopped (plus extra for garnish)
- 2 limes cut into wedges (for serving)
- sliced avocado, radish slices, warm corn tortillas or tortilla chips Optional toppings
Instructions
- Pat the chicken dry and sprinkle with half the salt and pepper. This helps lock in juices.
- In a large stockpot, combine chicken, water (or broth), onion, garlic, and bay leaves. Turn heat to medium-high. Once it simmers, reduce to low.
- Let it bubble at a bare simmer—small bubbles, not a rolling boil—for 35 minutes. Skimming any foam at the surface keeps your broth crystal-clear.
- Drop in carrots, celery, and potatoes. Stir once, then cover and simmer for 15 minutes.
- Stir in zucchini and cilantro; cook until zucchini is just tender, about 5 more minutes. The soup should look vibrant.
- Remove chicken pieces, discard skin and bay leaves. Shred meat with two forks and return it to the pot. Taste and add remaining salt if needed.
- Let the soup rest off the heat for 5 minutes—this helps flavors meld.
- Ladle into bowls, top with avocado, extra cilantro, a squeeze of lime, and tortilla chips or warm tortillas on the side.
Notes
Tip: Use organic veggies when you can—flavor and nutrients shine through. If you’re short on time, swap chicken pieces for a rotisserie bird and skip Step 2.
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