Caldo de Pollo Recipe

Caldo de Pollo, or Mexican chicken soup, is the epitome of comfort food. Packed with tender chicken, fresh vegetables, and a flavorful broth, this dish warms both the body and soul. Not only is it hearty, but it’s also incredibly nutritious, making it a go-to meal for many families. Whether you’re fighting off a cold or just craving something wholesome, Caldo de Pollo is a timeless classic that never disappoints.

A Brief History of Caldo de Pollo Recipe:

Caldo de Pollo has its roots in traditional Mexican cuisine. Like many soups, it began as a humble dish designed to make use of simple, accessible ingredients. Over time, it evolved, incorporating regional flavors and seasonal vegetables. Today, it’s beloved in households across Mexico and beyond, often enjoyed with rice, tortillas, or a squeeze of lime for an extra kick.

Caldo de Pollo Recipe

Pinklady

Caldo de Pollo has its roots in traditional Mexican cuisine. Like many soups, it began as a humble dish designed to make use of simple, accessible ingredients. Over time, it evolved, incorporating regional flavors and seasonal vegetables. Today, it’s beloved in households across Mexico and beyond, often enjoyed with rice, tortillas, or a squeeze of lime for an extra kick.

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Course Main Course, Soup

Cuisine Mexican

Equipment

• Large stockpot or Dutch oven
• Cutting board
• Knife
• Mixing spoon
• Ladle

Ingredients

  

For the Soup

• 6 chicken drumsticks or thighs (skin-on for extra flavor)
• 8 cups of water (or chicken broth for added richness)
• 1 large onion, halved
• 4 garlic cloves, peeled
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 2 zucchini, sliced
• 3 ears of corn, cut into thirds
• 2 medium potatoes, peeled and cubed
• 2 roma tomatoes, quartered
• 1/2 cup fresh cilantro, roughly chopped
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon ground cumin

See also  Chokecherry Jelly Recipe

Optional Garnishes

• Lime wedges
• Fresh cilantro
• Avocado slices
• Cooked rice

Instructions

 

• Prepare the Base

  Place the chicken, water (or broth), onion, garlic, salt, pepper, and cumin in a large stockpot.
• Bring the mixture to a boil over medium-high heat.
• Skim off any foam that rises to the surface to ensure a clear broth.
• Reduce heat to low, cover, and simmer for 30–40 minutes until the chicken is cooked through and tender.
• Add the Vegetables

  Remove the onion and garlic from the broth (they’ve done their job flavoring the base).
• Add the carrots, celery, tomatoes, potatoes, corn, and zucchini to the pot.
• Simmer the soup for another 20–30 minutes, or until the vegetables are tender but not mushy.
• Adjust and Finish

  Taste the broth and adjust seasoning with additional salt, pepper, or cumin if needed.
• Stir in fresh cilantro for an aromatic touch.
• Serve and Enjoy

  Ladle the soup into bowls, ensuring each serving has a mix of chicken, vegetables, and broth.
• Add optional garnishes like lime juice, fresh cilantro, or avocado slices.
• Serve with warm tortillas or rice on the side.

Video

Keyword Caldo de Pollo Recipe

Similar Recipes to Try:

Caldo de Res – A hearty beef and vegetable soup that’s just as comforting as its chicken counterpart.
Pozole Rojo – A rich and spicy hominy soup made with pork and chiles.
Chicken Tortilla Soup – A flavorful soup garnished with crispy tortilla strips, cheese, and avocado.
Sopa de Fideo – A simple noodle soup often served as a light starter.

Frequently Asked Questions About Caldo de Pollo Recipe:

1. Can I use chicken breast instead of drumsticks or thighs?

Yes, but chicken thighs or drumsticks yield a richer broth due to their higher fat content.

2. How can I make this recipe spicier?

Add sliced jalapeños or a pinch of cayenne pepper to the broth for extra heat.

3. Can I make Caldo de Pollo in a slow cooker?

Absolutely! Combine all ingredients and cook on low for 6–8 hours or on high for 3–4 hours.

4. What can I use instead of zucchini?

Yellow squash or green beans work as great substitutes.

5. Can I freeze Caldo de Pollo?

Yes, it freezes well for up to three months. Store in airtight containers and thaw before reheating.

6. Is Caldo de Pollo gluten-free?

Yes, this recipe is naturally gluten-free.

7. What can I serve with Caldo de Pollo?

Tortillas, rice, or crusty bread make excellent sides.

8. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

9. Can I add other vegetables?

Feel free to include seasonal vegetables like cabbage or chayote.

10. What’s the best way to reheat Caldo de Pollo?

Reheat on the stovetop over medium heat or in the microwave until warm.

Enjoy this Caldo de Pollo recipe, and let the flavors transport you to the heart of a warm and welcoming Mexican kitchen!

Conclusion:

Caldo de Pollo is more than just a soup; it’s a warm hug in a bowl. Its rich broth, tender chicken, and colorful vegetables come together to create a meal that’s both satisfying and nourishing. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and rewarding. Give it a try, and let it become a staple in your home.

YouTube Video Credits:
ArnieTex