Whole30 Caldo de Pollo
Warm your soul with this nourishing and flavor-packed **Whole30 Caldo de Pollo**, a wholesome spin on the traditional Mexican chicken soup. Made with real, whole ingredients like tender shredded chicken, vibrant fresh vegetables, and aromatic herbs, this hearty recipe ticks all the boxes for a satisfying, nutrient-dense meal. Simmered to perfection in a savory broth infused with garlic, onions, and spices, it’s a comforting dish that’s light but filling. Garnish with zesty lime wedges, creamy avocado slices, and a sprinkle of chopped cilantro for a vibrant and mouthwatering finish. Perfect for those following a Whole30 diet or anyone craving cozy, clean-eating comfort food, this one-pot wonder is both simple to make and utterly irresistible. Ideal as a make-ahead meal or crowd-pleasing family dinner!
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 12 cups Water
- 1 Yellow onion, quartered
- 6 Garlic cloves, smashed
- 2 Bay leaves
- 1 tablespoon Whole black peppercorns
- 3 Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 4 Plum tomatoes, cored and chopped
- 2 Zucchini, sliced into rounds
- 1 cup Cilantro, chopped
- 2 Lime, quartered
- 1 Avocado, sliced
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Place the whole chicken in a large stockpot and cover with 12 cups of water.
Add the quartered onion, smashed garlic cloves, bay leaves, and whole black peppercorns to the pot.
Bring the mixture to a boil over high heat, skimming off any foam or impurities that rise to the surface.
Reduce the heat to low, cover, and simmer for about 60 minutes or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and set aside to cool. Strain the broth, discarding the solids, and return the clear broth to the pot.
Add the carrots, celery, and tomatoes to the broth. Bring to a simmer and cook for 20 minutes until the vegetables are tender.
Meanwhile, when the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-size pieces.
Add the shredded chicken back into the pot along with the zucchini and continue to simmer for another 10 minutes.
Season the soup with salt and freshly ground black pepper to taste.
Stir in the chopped cilantro just before serving.
Serve the soup hot, garnished with lime wedges and avocado slices on the side.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 43.9 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5308 mg | 113% | |
*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.
