In Korea, there’s a chicken soup called Samgyetang that I’ve been craving lately. However, this time, I wanted to try something different and while searching for recipes, I was captivated by a Mexican chicken soup called “Caldo De Pollo.” The rich broth from the chicken and various vegetables is beyond amazing! It was my first time making it, but it was really easy and incredibly delicious! Are you also ready to dive into the world of Caldo De Pollo with me and give the recipe a try?
What is Caldo De Pollo
Caldo De Pollo is a nourishing Mexican-style chicken soup made by simmering chicken and various vegetables in a rich broth, encapsulating the essence of comfort food. “Caldo” refers to soup, and “Pollo” means chicken. This soup embodies a harmonious balance of flavors, with the chicken infusing its essence into a rich, savory broth, while the vegetables contribute their vibrant textures and tastes. With a variety of vegetables in the mix, there are different versions of the recipe to suit individual tastes.
How To Make Caldo De Pollo
Ingredients
For the Chicken Stock:
- 3 pounds chicken pieces, thighs or drumsticks, or your favorite pieces
- 8 cups water
- 2 tablespoon salt
- 1 tablespoon black pepper
- 3 tablespoon garlic, minced
- 3 bay leaves
For the Chicken Soup:
- 3 potatoes, cut into large chunks
- 2 carrots, cut into large chunks
- 1 large white onion, cut into large chunks
- 2 celery stalks, cut into large chunks
- 2 zucchinis, cut into large chunks
- 2 jalapeno peppers, sliced
- 2 ears of corn, quartered
- 3 medium-sized tomatoes, cut into large chunks
- 1/4 cabbage, chopped
- 8 ounces tomato sauce
- Fresh lime juice of 1 lime
For the Garnish:
- Red pepper flakes, fresh chopped cilantro, sliced avocado, lime wedges
Instructions
Chicken Stock
1. In a large pot, combine the chicken pieces, salt, pepper, minced garlic, bay leaves, and water.
2. Cover and bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 1 to 1.5 hours. Skim off any foam that rises to the top during simmering.
3. Once the chicken is cooked and the flavors have melded, carefully remove the chicken and set them into a large bowl. Shred the chicken from the bones and discard the bay leaves.
Caldo De Pollo (Chicken Soup)
1. Add the potatoes, carrots, onions, and celery, and let the soup simmer for about 20-30 minutes, or until the vegetables are tender.
2. Add the zucchini, jalapenos, corn, tomatoes, cabbage, tomato sauce, and cabbage. Simmer for 10 minutes.
3. Add the shredded chicken back to the pot and taste for salt and pepper, adding as needed.
4. Once the soup is ready, ladle it into bowls.
Serving
1. Customize each bowl with a sprinkle of spicy red pepper flakes, a handful of freshly chopped cilantro, sliced avocado, and a lime wedge on the side.
2. Enjoy your delicious homemade chicken soup!
Notes:
- Feel free to add other vegetables like bell peppers, green beans, or chayote squash.
- You can adjust the spice level by adding or reducing the amount of jalapeno peppers and chile de arbol peppers.
- For an even heartier version, you can add cooked rice or noodles to the soup just before serving.
- Remember, cooking times and ingredient quantities can vary, so keep an eye on the soup as it simmers and adjust according to your preferences. Enjoy your Caldo de Pollo!
Equipment
Frequently Asked Questions
Yes, caldo de pollo is generally considered healthy due to its nutritious ingredients like chicken, vegetables, and flavorful broth.
Caldo de pollo is a homemade chicken soup with real chicken and vegetables, while chicken bouillon is a concentrated flavoring often used in cooking.
Caldo de pollo contains nutrients like protein, vitamins, and minerals, which are good for the immune system. Its warm broth can provide comfort and hydration, making it a soothing choice when feeling under the weather.
Caldo de pollo contains chicken, various vegetables, spices, and herbs, simmered to create a flavorful and nourishing soup.
Caldo De Pollo (Homemade Mexican Chicken Soup)
Ingredients
For the Chicken Stock:
- 3 pounds chicken pieces thighs or drumsticks, or your favorite pieces
- 8 cups water
- 2 tbsp salt
- 1 tbsp black pepper
- 3 tbsp garlic minced
- 3 bay leaves
For the Chicken Soup:
- 3 potatoes cut into large chunks
- 2 carrots cut into large chunks
- 1 large white onion cut into large chunks
- 2 stalks celery cut into large chunks
- 2 zucchinis cut into large chunks
- 2 jalapeno peppers sliced
- 2 ears corn quartered
- 3 medium-sized tomatoes cut into large chunks
- 1/4 cabbage cut into large chunks
- 8 ounces tomato sauce
- Fresh lime juice of 1 lemon
For the Garnish:
- Red pepper flakes, fresh chopped cilantro, sliced avocado, lime wedges
Instructions
Chicken Stock
- In a large pot, combine the chicken pieces, salt, pepper, minced garlic, bay leaves, and water.
- Cover and bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 1 to 1.5 hours. Skim off any foam that rises to the top during simmering.
- Once the chicken is cooked and the flavors have melded, carefully remove the chicken and set them into a large bowl. Shred the chicken from the bones and discard the bay leaves.
Caldo De Pollo (Chicken Soup)
- Add the potatoes, carrots, onions, and celery, and let the soup simmer for about 20-30 minutes, or until the vegetables are tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage, tomato sauce, and cabbage. Simmer for 10 minutes.
- Add the shredded chicken back to the pot and taste for salt and pepper, adding as needed.
- Once the soup is ready, ladle it into bowls.
Serving
- Customize each bowl with a sprinkle of spicy red pepper flakes, a handful of freshly chopped cilantro, sliced avocado, and a lime wedge on the side.
