Caldo de Pollo Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
43 mins
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Total Time
48 mins
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Servings
4 to 6 servings
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Calories
318 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Caldo de Pollo Recipe
Description
The Caldo de Pollo Recipe uses skinless chicken drumsticks or thighs boiled with garlic and salt to build a savory broth. Separately, rice is browned with onion and tomato to add depth and sweetness before combining with the soup. Vegetables including carrots, celery, and Yukon gold potatoes are added and simmered until tender. Tomato sauce, cilantro, and azafran (safflower petals) provide aromatic notes toward the end of cooking.
The finished soup features a clear but seasoned broth with succulent pieces of chicken and evenly cooked vegetables. Lime wedges served alongside brighten the flavors, while warm corn tortillas and salsa casera complement the dish traditionally.
Additional vegetables such as chayote, zucchini, or cabbage can be added for variety. The recipe also suggests options to adjust carbohydrate content by omitting potatoes, rice, or substituting pasta. Doubling and freezing leftovers is recommended for convenient future meals.
Ingredients
- 8 cups water
- 4 to 6 chicken drumstick skinless, or thighs
- 1 tablespoon salt
- 4 cloves garlic chopped
- 1 tablespoon olive oil
- ¼ cup long-grain rice
- ½ cup onion chopped
- 2 Roma tomato chopped
- 2 carrot sliced
- 3 celery sliced, stalks
- 3 potato quartered, Yukon gold variety
- 1/3 cup tomato sauce
- 1 tablespoon cilantro chopped
- ¼ teaspoon safflower petals azafran
- lime wedges
Instructions
- In a large pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
- While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
- Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
- Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
Notes
- Serve with warm corn tortillas and salsa casera or a squeeze of fresh lime juice for authentic flavor.
- Optional vegetables like chayote, zucchini, or cabbage can be added to customize the soup.
- Substitute brown rice for white rice to increase fiber content.
- Cook pasta separately for chicken noodle soup variations, keeping noodles separate if freezing leftovers to avoid sogginess.
- Use bone-in, skinless dark meat to create a richer broth; skin can be removed if preferred.
- Cut vegetables into similar sizes to ensure even cooking during simmering.
- Doubling the recipe and freezing half is a good strategy for having soup ready for future use or cold-weather relief.
- Refrigerate leftovers covered up to one week, or freeze up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 2016mg | 84% |
| Potassium | 1097mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 5483IU | 110% |
| Vitamin C | 24mg | 27% |
| Calcium | 93mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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