Caldo de Pollo (Chicken Soup) Recipe
Caldo de Pollo, or Mexican chicken soup, is a comforting and hearty dish that’s packed with flavor and nutrition. This soup is commonly enjoyed throughout Mexico and other parts of Latin America, especially during the colder months or when someone is feeling under the weather. The combination of tender chicken, fresh vegetables, and a flavorful broth makes it a go-to for family meals. Here’s a step-by-step guide to making this delicious soup at home.
Ingredients:
- 1 whole chicken, cut into pieces (about 3-4 lbs)
- 10 cups water
- 1 onion, quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 2 large carrots, sliced into rounds
- 2 medium zucchinis, sliced into rounds
- 3 ears of corn, cut into thirds
- 2 potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 1 bunch fresh cilantro
- 1 lime, cut into wedges
- Cooked white rice or Mexican rice (optional)
- Tortillas (optional)
- Avocado slices (optional)
Instructions:
- Prepare the Chicken Broth:
- Start by rinsing the chicken pieces under cold water and patting them dry. In a large pot, combine the chicken pieces with the 10 cups of water. Add the quartered onion, garlic cloves, bay leaves, salt, and black pepper to the pot.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the broth simmer for about 30-40 minutes. Skim off any foam or impurities that rise to the top to keep the broth clear.
- Cook the Vegetables:
- While the chicken is simmering, prepare the vegetables. Peel and slice the carrots, zucchinis, and potatoes. Chop the celery, and cut the corn into thirds. Set aside.
- After the broth has simmered and the chicken is fully cooked, carefully remove the chicken pieces from the pot and set them aside to cool slightly. Strain the broth to remove the onion, garlic, and bay leaves. Return the strained broth to the pot.
- Assemble the Soup:
- Add the sliced carrots, zucchinis, potatoes, celery, and corn to the broth. Bring the soup back to a gentle boil and cook the vegetables until they are tender, about 15-20 minutes.
- While the vegetables are cooking, remove the skin and bones from the chicken pieces, shredding the meat into bite-sized portions. Once the vegetables are tender, return the shredded chicken to the pot. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Season and Serve:
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Stir in a handful of chopped cilantro for a fresh, aromatic finish.
- Serve the Caldo de Pollo hot, with lime wedges on the side for a bright, tangy kick. You can also add cooked rice to each bowl for extra heartiness. Tortillas, avocado slices, and more cilantro can be served on the side for added texture and flavor.
Tips for a Perfect Caldo de Pollo:
- For an even richer broth, you can add a couple of chicken bouillon cubes or a teaspoon of chicken base when simmering the chicken.
- Feel free to customize the vegetables based on what you have on hand. Chayote, green beans, or cabbage are great additions.
- This soup stores well in the fridge for up to 3 days, and the flavors deepen over time.
Caldo de Pollo is more than just a soup; it’s a nourishing dish that brings comfort and warmth. Enjoy it with your loved ones, and savor the rich, homey flavors that this classic recipe offers.
