Caldo de Pollo
Warm, comforting, and packed with nourishing ingredients, *Caldo de Pollo* is a traditional Mexican chicken soup that transforms simple, wholesome staples into a heartwarming meal. Featuring a flavorful homemade broth simmered with bone-in chicken, aromatic garlic, and black peppercorns, this soup brims with chunky vegetables like carrots, potatoes, zucchini, and optional chayote for added texture. Fresh cilantro and a squeeze of lime bring the dish to life with vibrant, zesty notes. Perfect for cozy family dinners or as a soul-soothing remedy on a chilly day, this one-pot wonder is as easy to prepare as it is satisfying. Ready in just under two hours and serving six, this recipe promises pure comfort in every bite while highlighting its vibrant, authentic roots. Keywords: Caldo de Pollo recipe, Mexican chicken soup, hearty chicken stew, traditional Mexican comfort food.
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Recipe Information
Ingredients
- 3 pounds Bone-in chicken pieces (legs, thighs, or breasts)
- 10 cups Water
- 2 teaspoons Salt
- 10 whole Black peppercorns
- 4 Garlic cloves
- 1 medium White onion
- 3 large Carrots
- 2 large Celery stalks
- 2 large Russet potatoes
- 2 medium Zucchini
- 1 bunch Fresh cilantro
- 2 large Lime
- 1 medium Chayote squash (optional)
Instructions
Place the chicken pieces in a large pot and add the water. Season with salt and add the black peppercorns.
Peel and crush the garlic cloves. Cut the onion in half, leaving the skin on, and add both to the pot.
Bring the water to a boil over medium-high heat. Skim off any foam that forms at the top.
Once boiling, reduce the heat to low, cover, and let simmer for about 45 minutes, or until the chicken is tender and fully cooked.
While the chicken is cooking, peel and chop the carrots and potatoes into large chunks. Slice the celery stalks. If using chayote, peel, core, and chop into chunks.
Once the chicken is done, remove it from the pot and set aside to cool slightly. Strain the broth and return it to the pot.
Add the chopped carrots, celery, potatoes, zucchini, and optional chayote to the broth. Simmer for about 25-30 minutes until the vegetables are tender.
Shred the chicken into bite-sized pieces, discarding the bones and skin, and return the meat to the pot.
Finely chop the cilantro and add it to the pot, stirring well. Adjust seasoning with additional salt if needed.
Serve hot with wedges of lime on the side for squeezing over the soup.
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 9823 mg | 427% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 57.1 g | ||
| Protein | 275.0 g | 550% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 731 mg | 56% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 8651 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
