Caldo de Pollo
User Reviews
4.7
Caldo de Pollo
Description
This Caldo de Pollo starts with a flavorful broth created by boiling bone-in chicken thighs alongside garlic, bay leaves, and salt. After simmering for an hour to develop depth, the chicken is removed to shred, and the broth is enhanced by cooking chunks of potato, frozen mini corn ears, zucchini, carrots, cabbage, and diced onion until soft and cooked through.
The shredded chicken is then returned to the pot along with fresh cilantro and lime juice to add herbal brightness and acidity, balancing the savory broth and vegetables. Black pepper and additional salt adjust the seasoning to taste.
The soup is served in generous bowls ensuring each serving includes a bit of each component. Common garnishes and mix-ins include additional lime juice, chopped cilantro, thinly sliced jalapeños for heat, hot sauce, and options of white or Mexican rice for added texture and substance. For easier preparation, the cooked corn can be removed to cut kernels off the cob before returning them to the soup.
Ingredients
- 12 cups water
- 6 chicken thigh skin removed, bone-in
- 4 cloves garlic peeled
- 3 bay leaf
- 1 tablespoon kosher salt plus more to taste
- 2 medium potato cut into eighths (Idaho, Russet, or Yukon Gold
- 6 corn frozen mini ears
- 2 medium zucchini cut in half lengthwise and then sliced into ½-inch chunks
- 4 medium carrot sliced into thick coins
- ½ small green cabbage cut into eighths
- 1 white onion diced
- 4 tablespoons lime juice
- ¼ cup cilantro chopped
- black pepper to taste, freshly ground
- rice optional mix-ins and toppings; white rice or Mexican rice; jalapeños thinly sliced
- Tabasco hot sauce
- lime juice
- cilantro
- jalapeño
Instructions
- In a large soup pot, combine the water, bone-in chicken thighs, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 hour.
- Skim off and discard any foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked chicken to a medium bowl and set aside to cool slightly.
- Add the potatoes, corn, zucchini, carrots, cabbage, and onion. Bring to a boil, reduce heat to a low simmer, and cook for 15 minutes until all the vegetables are tender and cooked through.
- While the vegetables are cooking, remove and discard the bones from the chicken and shred the meat.
- When the vegetables are fully cooked, stir in the shredded chicken, cilantro, and lime juice. Taste and season with salt and pepper as needed.
- Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with desired toppings and mix-ins like jalapeños, rice, and a few dashes of Tabasco hot sauce. This really brings out the flavor of the broth!
Notes
- Remove corn cobs after cooking, cut off kernels, and add them back to the soup for easier eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 197kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 1010mg | 42% |
| Potassium | 835mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5354IU | 107% |
| Vitamin C | 38mg | 42% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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