Caldo de Pollo Recipe
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3.5
27 reviews
Good
Caldo de Pollo Recipe
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This authentic Mexican chicken soup recipe consists of a light, clear chicken broth served over cooked rice, shredded chicken and carrots, topped with cilantro, onion and a squeeze of lemon.
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Ingredients
Chicken Broth
- 1 bone-in chicken breast (skin-on or skinless)
- 3 carrots
- 1 bulb or head of garlic
- 1 white onion
- salt to taste
Rice
- 1 cup uncooked white rice
- 1 carrot, cooked and diced (take a carrot from the broth)
- 2 cups water
- 1 teaspoon cooking oil (olive oil or vegetable oil)
- salt to taste
Soup Garnish
- 1 handful cilantro sprigs
- ½ white onion
- 2 serrano chili peppers
- 2-4 limes Mexican or key limes
Instructions
Make the Chicken Broth
- Place the chicken breast in a large pot. Slice the carrots in half and quarter the onion. Add the carrots and ¾ of the onion to the pot, along with the whole bulb of garlic, unpeeled.
- Fill the pot with water until it covers the chicken by about an inch and a half, and add a teaspoon of salt.
- Cook over high heat, and bring to a boil. Continue cooking for about 25 minutes or until the chicken is no longer pink inside. Skim off any foam that forms.
- Once the chicken is cooked, strain and reserve the broth. Place the chicken and carrots in a dish to cool, and discard the onion and garlic.
- While the chicken and carrots cool, finely chop the onion, cilantro and Serrano chili (optional), and quarter the lemons.
- Once the chicken has cooled, shred using two forks to separate, or by pulling off the bone a pinch at a time with your fingers.
Make the Rice
- Peel the cooked carrots from the broth and cut them into quarters lengthwise. Reserve several sticks for serving.
- Dice the carrots and remaining uncooked quarter of onion into ¼ inch pieces.
- Place a pot over medium heat, drizzle in a teaspoon of cooking oil and add the uncooked rice. Quickly stir to combine.
- Add the carrots and onions and stir.
- Pour in the water and add salt to taste, cover and bring to a boil. Then reduce the heat to low. Cook for about 15 minutes or until all of the liquid has evaporated.
Serving Your Soup
- Gather your garnishes and ladle a spoonful of rice into a serving bowl.
- Pour reserved chicken broth over the rice to fill the bowl about three quarters.
- Add four reserved carrot sticks, 1 tablespoon each of onion and cilantro, a half cup of shredded chicken and top with a squeeze of lemon. Serve warm.
Notes
- Substitutions
- Jalapeño peppers for the serrano peppers.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
53g
(18%)
Protein
15g
(30%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
29mg
(10%)
Sodium
107mg
(4%)
Potassium
547mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
10317IU
(206%)
Vitamin C
21mg
(23%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 107mg | 4% |
| Potassium | 547mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 10317IU | 206% |
| Vitamin C | 21mg | 23% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
27 reviews
Good
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