Caldo de Pollo
A warming Mexican chicken soup with tender chicken, root vegetables, and aromatic broth finished with fresh lime and cilantro. Serve with warm tortillas or crispy tortilla strips.
- Total time
- 50 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 3–4 lb bird whole chicken
- 1 large yellow onion
- 4 whole garlic cloves
- 3 medium carrots
- 2 whole celery stalks
- 8 oz baby potatoes
- 1 medium zucchini
- ¾ cup corn kernels (fresh or frozen)
- 8 cup chicken broth
- 2 whole lime
- ¼ cup chopped fresh cilantro
- 1 to taste salt and black pepper
Instructions
- 1
Place chicken in a large pot. Add onion, garlic, carrot, and celery stalks.
- 2
Pour broth over chicken. Bring to a boil, then reduce to a simmer.
- 3
Simmer 25 minutes until chicken is cooked through (165°F at the thigh).
- 4
Remove chicken from broth and set aside to cool slightly.
- 5
Strain broth through a fine sieve, discarding cooked vegetables and aromatics.
- 6
Cut remaining carrot into 1/4-inch rounds. Cut potatoes into halves.
- 7
Cut zucchini into 1/4-inch half-moons. Shred warm chicken into bite-size pieces.
- 8
Return strained broth to pot and bring to a simmer over medium.
- 9
Add carrot and potatoes. Simmer 10 minutes until potatoes are tender.
- 10
Add zucchini and corn. Simmer 3 minutes until zucchini softens.
- 11
Return shredded chicken to pot and warm through, ~2 minutes.
- 12
Squeeze lime juice into broth. Season with salt and pepper to taste.
- 13
Serve in bowls garnished with fresh cilantro and lime wedges.
Tools you’ll need
- large pot (8–10 quart)
- wooden spoon or ladle
- fine-mesh sieve or strainer
- cutting board
- chef's knife
- instant-read thermometer
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