Caldo de Pollo

iamwinfred

Caldo de pollo is the kind of soup that shows up in Mexican kitchens whenever someone needs comfort, whether that's a cold winter night or a bowl of something warm when you're feeling under the weather. This recipe sticks close to tradition with bone-in chicken simmered low and slow into a rich, golden broth, then loaded with carrots, potatoes, zucchini, corn, and cabbage. It's the kind of meal that fills the whole kitchen with steam and garlic and makes everyone ask when dinner is ready.

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Prep Time 25

Cook Time 1 30

Total Time 1 55

Course Soup

Cuisine Mexican

Servings servings

Calories 320 kcal

Equipment

Large stockpot or Dutch oven
Sharp chef's knife
Cutting board
Ladle
Fine Mesh Skimmer
Tongs
Citrus juicer
Enameled Cast Iron Dutch Oven optional
Fine Mesh Skimmer optional
Bamboo Cutting Board Set optional
Glass meal prep containers optional

Ingredients

3 pounds bone-in, skin-on chicken thighs and drumsticks or a whole cut-up chicken
10 cups water
1 medium white onion halved
6 garlic cloves peeled
2 bay leaves
1 tablespoon kosher salt plus more to taste
1 teaspoon whole black peppercorns
3 large carrots peeled and cut into thick rounds
3 medium Yukon Gold potatoes quartered
2 medium chayote squash or zucchini cut into large chunks
2 ears corn on the cob husked and cut into thirds
2 cups green cabbage roughly chopped
2 Roma tomatoes diced
1 stalk celery sliced
1 whole jalapeño optional, for mild heat
fresh cilantro chopped, for garnish
lime wedges for garnish
diced white onion for garnish
sliced avocado for garnish
Crumbled Cotija cheese optional, for garnish
warm corn tortillas for serving

Instructions

Place the chicken, water, onion, garlic, bay leaves, salt, and peppercorns in a large pot and bring to a rolling boil.
Reduce heat to low, skim off foam with a fine-mesh skimmer, and simmer partially covered for 45 minutes until chicken is tender.
Transfer chicken to a plate, let cool, then shred the meat and discard skin and bones. Strain the broth if desired.
Return the broth to medium heat, add the carrots and potatoes, and simmer for 10 minutes until just softening.
Stir in the tomatoes, celery, chayote or zucchini, and whole jalapeño if using. Simmer for another 10 minutes.
Add the corn and cabbage and simmer for 10 to 12 minutes until corn is tender and cabbage is soft. Adjust salt to taste.
Stir the shredded chicken back into the pot and simmer for 5 more minutes to heat through. Remove the jalapeño if desired.
Ladle into bowls and top with fresh cilantro, a squeeze of lime, diced onion, and avocado slices. Serve with warm corn tortillas.

Notes

Don't rush the simmer. Low and slow extracts far more flavor than a hard boil.
Keep the skin and bones on the chicken while it cooks, then remove them after, for maximum flavor.
Cut your vegetables in similarly sized chunks so everything finishes cooking at the same time.
Season in layers, tasting the broth before and after adding the vegetables.
Add delicate vegetables like zucchini or cabbage later so they don't turn mushy.
Swap in whatever vegetables you have on hand for an endlessly forgiving version.
For a spicy version, add sliced serrano peppers along with the jalapeño for extra heat.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened.
Serve with a scoop of white rice directly in the bowl for a heartier meal.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 640mgPotassium: 480mgFiber: 4gSugar: 6gVitamin A: 80IUVitamin C: 35mgCalcium: 6mgIron: 10mg

Keyword caldo de pollo, chicken soup, comfort food, mexican soup