Caldo de pollo Recipe | How to Prepare and Serve

Filed in Cooking Tips, Ingredient, Nutrition, Recipes by on September 20, 2021 0 Comments
Caldo de Pollo recipe

Caldo de Pollo recipe


Caldo de Pollo recipe is a chicken soup made with scrumptious chicken stock and lots of vegetables like corn, green cabbage, zucchini squash, and moreover potatoes.

Caldo de Pollo is prepared by cooking whole chicken pieces in water and planning to make an enticing and strong homemade stock that is better than any of the stuff bought in the store.

These days when the environment is cold, there is nothing better compared to a warm bowl of Caldo de Pollo to assist you with generaling when you are under the environment.

A straightforward and liberal soup will warm you up from the inside out. Caldo de Pollo recipe is an outstandingly nutritious and delicious soup.

What makes this soup not equivalent to various variations of chicken soup is that the vegetables are regularly of a heartier cut. Potato parts, not 3D shapes, are used, and whole leaves of cabbage are added.

Various Latin American countries, particularly Mexico, use this home-arranged dinner during illness as an approach to recover from cold diseases, and after a woman imagine a posterity, but in various social orders, the recipe for this is on a very basic level lighter than that of the regular Mexican dish.


Breakdown on Certain Ingredients Needed for Caldo de Pollo

Potatoes: You need potatoes for Caldo de Pollo recipe, Yukon, Idaho, and chestnut potato collections all work for this recipe. You can leave the skin on or take it off expecting you need.

Corn: You can use 3 tremendous ears of corn. You can use frozen more modest than typical corn if you don’t find new corn when shopping.

Zucchini squash: Zucchini squash is a phenomenal option if you have one, but if you don’t have you can similarly use yellow squash in the event that that is what you have.

Green cabbage: Green cabbage gets extremely tender and scrumptious in this soup, it is one of my main trimmings in the soup.

Carrots: A staple in any homemade chicken soup.

Cilantro and lime juice: Cilantro and lime juice joined as one in the soup adds a decent scramble of destructiveness and splendor that helps with raising the chicken stock. Cilantro and juice consolidated as one are added to the soup toward the end only preceding serving it.

Garlic: Garlic and straight pass on help with adding more character to the stock.

Water: Water is significant for this recipe. It is used to make the chicken stock.

Bone-in chicken thighs: Bone-in chicken thighs gives in more character in the stock than if you used boneless chicken. You can moreover decide to use other bone-in chicken pieces like drumsticks or even a whole chicken.


See also: Chocolate Gravy Recipe | How to Prepare and Serve


How do I Prepare Caldo de Pollo Recipe?

At first cook the chicken in water with some salt to taste, straight leaves, and garlic cloves. This will make the principal piece of the soup in the stock.

Cook the chicken till tender, at whatever point it is cooked till tender dispense with it from the pot and set aside to cool to some degree.

Discard the garlic cloves and sound leaves, and skim off any white foam that has assembled on the outside of the stock.

Presently, you can shred the chicken if you believe that it’s less complex to eat when shredded or you can serve the chicken with the bone inside.

The solitary thing remaining now is to cook all of the extra veggies until tender. Then add the shredded chicken to the pot, mix in some cilantro and lime juice and your delicious Caldo de Pollo is ready to serve.


What and How do I serve Caldo de Pollo?

Exactly when you need to serve Caldo de Pollo I slant toward you use colossal dishes since all of the vegetables in the soup consume a huge load of room on plates.

Accepting you need to simplify it to serve you can wipe out the corn from the soup and cut the pieces off the cob and detect the pieces once more into the soup.

There are some various trimmings and mix in that are customarily given Caldo de Pollo which are;

White rice or Mexican rice, corn tortillas, hacked cilantro, lime juice, diced avocados, diced yellow or white onions, homemade tortilla chips.


What measure of time does it need to cook Caldo de Pollo?

Arranging time: 25 minutes

Cook time: 1 hour 45 minutes

Serving: 8


Caldo de Pollo Recipe

  • 6 bone-in chicken thighs (skin disposed of)
  • 12 cups of water
  • 3 sound leaves
  • 4 cloves of garlic (stripped)
  • 2 medium potatoes (cut into eighths)
  • 6 frozen little ears of corn (you can moreover use new)
  • 1 tablespoon coarse real salt (notwithstanding extra to taste)
  • 4 medium carrots (cut into thick coins)
  • 2 medium zucchini (cut down the center longwise and a short time later cut into thick bumps)
  • 1/4 cup packed cilantro
  • 4 tablespoon of lime juice
  • 1/2 minimal green cabbage (cut into eighths)
  • white rice or Mexican rice, tabasco hot sauce, lime juice, cilantro jalapenos (optional mix-ins and trimmings)


The Best Technique to Prepare Caldo de Pollo

Put your bone-in chicken thighs, sound leaves, garlic, and salt in a soup pot or in a tremendous dutch oven. Warmth to the reason behind bubbling, cover, lessen warmth to a low stew, and continue to cook for 1 to 2 hours until the meat is tender.

Take out and discard any foam skimming at the most elevated mark of the pot similar to the straight leaves and garlic cloves. Move all the cooked chicken to a medium bowl and grant it to cool fairly.

Add your potatoes, zucchini, carrots, corn, and cabbage in water and warm soup to the reason behind bubbling.

Decrease warmth to a low stew and continue to cook for 15 minutes until all of the vegetables are tender and cooked through.

While the veggies are cooking, wipe out the bones from the chicken and discard. Shred the chicken into downsized pieces.

Right when the veggies are totally cooked, add the shredded chicken, separated cilantro, and lime juice. Combine everything as one and taste. Season with salt and pepper at whatever point desired.

Serve your soup in a colossal bowl guaranteeing that each bowl gets a bit of everything. You can in like manner add trimmings like white rice, Mexican rice, very few runs of tobacco hot sauce, and jalapenos at whatever point desired. This really draws out the sort of the stock. Participate in your delicious Caldo de Pollo.



Directions to store Caldo de Pollo

Caldo de Pollo needs a genuine limit with respect to your soup to stay aware of the soup’s character and protect the food quality. It freezes well in a plastic compartment.

Feeding substance for Caldo de Pollo






Sodium…………………………. 2079.6mg



Final Thoughts

Caldo de Pollo is a sound and delightful soup made from homemade chicken stock, chicken thighs, and heaps of vegetables including zucchini, carrots, corn, potatoes, and cabbage. It is a very delicious soup and it is not difficult to make if you follow this recipe.

Various Latin American countries, particularly Mexico, use this home-arranged supper during ailment as a way to the recovering from cold diseases, and after a woman imagines a posterity.

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