Description
A comforting and flavorful Mexican chicken soup, perfect for a cold day or when you’re feeling under the weather. Caldo de Pollo is packed with tender chicken, vegetables, and aromatic spices.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 10 cups water
- 1 large onion, quartered
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, diced avocado, lime wedges, cooked rice
Instructions
- Rinse the chicken and place it in a large pot or Dutch oven.
- Add the water, onion, garlic, carrots, celery, zucchini, bay leaf, oregano, and cumin.
- Season with salt and pepper.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 – 2 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and let it cool slightly.
- Shred the chicken meat, discarding the skin and bones.
- Strain the broth through a fine-mesh sieve, discarding the solids (or reserve the vegetables).
- Return the broth to the pot. Add the shredded chicken and the cooked vegetables (if using).
- Season with additional salt and pepper to taste.
- Heat through.
- Serve hot, garnished with cilantro, avocado, lime wedges, and/or rice, if desired.
Notes
- For a spicier caldo, add a jalapeño pepper (halved and seeded) to the pot while simmering.
- You can add other vegetables, such as potatoes, corn, or green beans, to the soup.
- If you want a richer broth, you can roast the chicken bones before simmering them in the broth.
- Leftover caldo can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 300mg
- Protein: 25g
