📝 About This Recipe
Caldo de Pollo is the quintessential Mexican soul food, a restorative masterpiece that transcends the simple definition of 'chicken soup.' This authentic recipe features a golden, aromatic broth enriched with bone-in chicken and a vibrant garden of tender vegetables like chayote, zucchini, and carrots. It is a celebratory dish of textures and warmth, traditionally served with a squeeze of lime and spicy salsa to awaken the senses.
🥗 Ingredients
The Broth Base
- 3-4 pounds Whole Chicken (cut into pieces, skin removed if preferred, but keep bones for flavor)
- 12 cups Water (filtered)
- 1/2 piece White Onion (kept whole for easy removal later)
- 4 cloves Garlic (peeled and smashed)
- 1 tablespoon Kosher Salt (plus more to taste)
The Garden Vegetables
- 3 large Carrots (peeled and sliced into 1-inch rounds)
- 2 stalks Celery (chopped into 1/2-inch pieces)
- 1 piece Chayote Squash (peeled, pit removed, and chopped into 1-inch cubes)
- 2 medium Gold Potatoes (peeled and quartered)
- 2 medium Zucchini (Calabacita) (sliced into thick half-moons)
- 2 ears Corn on the Cob (shucked and cut into 3-inch rounds)
- 1 large bunch Fresh Cilantro (tied with kitchen twine)
For Serving and Garnish
- 2 cups Mexican Red Rice (cooked separately)
- 3 pieces Limes (cut into wedges)
- to taste Salsa Macha or Serrano Chiles (for heat)
- 2 pieces Avocado (sliced)
- 12 pieces Corn Tortillas (warmed)
👨🍳 Instructions
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1
In a large stockpot (at least 8-quart capacity), add the chicken pieces, 12 cups of water, the half onion, and the smashed garlic cloves.
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2
Bring the pot to a boil over high heat. As it begins to boil, use a fine-mesh skimmer or spoon to remove the grey foam (impurities) that rises to the surface. This ensures a clear, clean broth.
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3
Once the broth is skimmed, add the salt, reduce the heat to low, cover partially, and simmer for 25 minutes.
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4
Add the corn rounds and the carrots to the pot. These take the longest to cook and will infuse the broth with sweetness. Simmer for another 10 minutes.
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5
Add the potatoes, celery, and chayote. Continue to simmer for 15 minutes, or until the potatoes are almost fork-tender.
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6
Gently stir in the zucchini and the tied bunch of cilantro. The zucchini cooks very quickly and we want it to maintain its vibrant green color.
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7
Simmer everything together for a final 10-12 minutes. At this point, the chicken should be falling off the bone and all vegetables should be tender.
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8
Taste the broth. This is the most important step! Add more salt if necessary to make the flavors pop.
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9
Remove the boiled onion, garlic cloves, and the cilantro bunch from the pot and discard them before serving.
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10
To serve, place a scoop of warm Mexican red rice in the bottom of a large deep bowl. Ladle in a generous portion of broth, chicken, and a variety of the vegetables.
💡 Chef's Tips
Always use bone-in chicken; the marrow provides the collagen and depth that makes the broth truly healing. Don't skip skimming the foam at the start, or your broth will be cloudy and have a slightly metallic taste. If you prefer a thicker soup, you can mash one of the cooked potato quarters back into the broth. For an extra layer of flavor, lightly char the onion and garlic over an open flame before adding them to the water. Leftovers taste even better the next day as the vegetables continue to marinate in the savory broth.
🍽️ Serving Suggestions
Serve with warm, charred corn tortillas for dipping into the broth. Pair with a cold Hibiscus (Jamaica) iced tea to balance the warmth of the soup. Always provide plenty of fresh lime wedges; the acidity is crucial for cutting through the richness of the chicken. Top with diced fresh serrano peppers or a spoonful of Salsa Macha if you enjoy a spicy kick. A side of sliced creamy Hass avocado adds a wonderful buttery texture to每一口.