Ingredients
– 1 whole chicken (4-5 lbs) Provides the rich base for the broth.
– 4 garlic cloves Used for the broth to add warmth and depth.
– Half a white onion Adds a savory foundation for the broth.
– Salt To taste, for seasoning the broth.
– 2 bay leaves For infusing the broth with subtle aroma.
– 4 Roma tomatoes For the optional sauce, to bring in fresh acidity.
– 3 garlic cloves Additional ones for the optional sauce blend.
– 1 white onion Another one for the sauce to enhance flavor.
– 1 serrano pepper For the sauce, adding a bit of heat.
– 1 teaspoon oregano To season the sauce with earthy notes.
– A pinch of cumin For the sauce, providing a warm, nutty spice.
– 1 to 1.5 cups of broth from the pot Used in the sauce for extra flavor.
– 4 large pieces of carrot Adds sweetness and nutrition to the soup.
– 3 russet potatoes, cut into eighths For heartiness and texture.
– 2 zucchinis, cut into half-inch pieces Brings in fresh, crisp elements.
– 4 corn cobs, halved Introduces sweetness and color.
– Half a head of cabbage, cut into eighths For added bulk and vitamins.
– One bunch of cilantro with stems, or about three-quarters cup roughly chopped For fresh, herbal brightness at the end.
Instructions
1- Making Caldo De Pollo is a straightforward process that results in a delicious soup full of flavor. Start by preparing your ingredients to make everything go smoothly from the beginning. You’ll simmer the chicken to create a rich broth, then add vegetables and seasonings for that perfect taste.
2- First, clean and place the whole chicken (4-5 lbs) into a large pot with 4 garlic cloves, half a white onion, salt, and bay leaves. Cover with water and simmer for 1 hour to build the base. After simmering, skim off any foam, remove the garlic and bay leaves, and shred the chicken if you like.
3- Next, blend the optional sauce using 4 Roma tomatoes, 3 garlic cloves, 1 white onion, 1 serrano pepper, 1 teaspoon oregano, a pinch of cumin, and 1 to 1.5 cups of broth from the pot. Add this sauce back to the pot with the shredded chicken. Then, incorporate the vegetables: 4 large pieces of carrot, 3 russet potatoes cut into eighths, 2 zucchinis cut into half-inch pieces, 4 corn cobs halved, and half a head of cabbage cut into eighths.
4- Bring the soup to a boil and simmer for 10 to 15 minutes until the vegetables are tender. Stir in one bunch of cilantro, adjust the salt, cover, and simmer for another 10 minutes. Let it rest for 5 minutes before serving to let the flavors meld. For more tips on chicken dishes, check out our healthy options like those on health benefits of chicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦃 Use bone-in, skin-on chicken for richer, more flavorful broth.
🥕 Add vegetables in stages based on their cooking times for best texture.
🍋 Serve with lime wedges and jalapeños to customize heat and brightness.
- Prep Time: 15 minutes
- Simmering time: 1 hour 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl