Caldo de Pollo Recipe
Caldo de Pollo, or Mexican chicken soup, is a beloved dish known for its comforting flavors and nourishing qualities. This recipe provides a detailed guide to make the perfect Caldo de Pollo at home.
Equipment
- Large Pot
Ingredients
Chicken
- 2 lb bone-in chicken pieces (thighs and drumsticks preferred)
Vegetables
- 1 large onion chopped
- 2 large carrots chopped
- 2 stalks celery chopped
- 2 medium potatoes cubed
- 2 cloves garlic minced
Broth & Aromatics
- 10 cups water
- 1 bay leaf (optional)
- salt to taste
- black pepper to taste
- 1/4 cup fresh cilantro chopped
- lime wedges for serving
Instructions
- Wash and prep all the components. Chop the onions, carrots, and celery. Cut the potatoes into cubes. Mince the garlic. Rinse the chicken pieces. Set all the prepared items aside.
- Place the chicken pieces into a large pot. Add enough water to cover them. Bring the water to a boil. Skim off any foam that rises to the surface.
- Add the onions, carrots, celery, and bay leaf (if using). Reduce the heat to low. Let it simmer gently for 30 to 40 minutes. The chicken should be cooked through and the items should be tender.
- Add the potatoes and any other vegetables like zucchini or green beans. Continue to simmer until these vegetables are tender.
- Season with salt and pepper to taste. Add the cilantro just before serving.
- Serve hot. Ladle the chicken, items, and broth evenly. Garnish with fresh cilantro and a squeeze of lime. Offer warm tortillas on the side.
Notes
Feel free to adjust the items and spices to your liking. You can add a small piece of jalapeño pepper for a gentle heat. Bone-in chicken is preferred for a richer flavor. Do not over boil.