Caldo de Pollo

Warm your soul with a steaming bowl of **Caldo de Pollo**, a traditional Mexican chicken soup brimming with comforting flavors and wholesome ingredients. This hearty dish features tender, bone-in chicken simmered to perfection in a flavorful broth infused with garlic, onion, and black peppercorns. Packed with vibrant vegetables like carrots, celery, zucchini, and optional chayote squash, as well as hearty russet potatoes, this one-pot meal is both nourishing and satisfying. Garnish with fresh cilantro and a generous squeeze of lime for a citrusy finish that elevates every bite. Perfect for chilly evenings or when you need a comforting home-cooked meal, this recipe is easy to prepare and serves six. With a prep time of just 20 minutes and a slow simmer to enhance flavor, **Caldo de Pollo** is your go-to recipe for authentic, crowd-pleasing Mexican comfort food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 3 pounds Bone-in chicken pieces (legs, thighs, or breasts)
• 10 cups Water
• 2 teaspoons Salt
• 10 whole Black peppercorns
• 4 Garlic cloves
• 1 medium White onion
• 3 large Carrots
• 2 large Celery stalks
• 2 large Russet potatoes
• 2 medium Zucchini
• 1 bunch Fresh cilantro
• 2 large Lime
• 1 medium Chayote squash (optional)

Directions

Step 1

Place the chicken pieces in a large pot and add the water. Season with salt and add the black peppercorns.

Step 2

Peel and crush the garlic cloves. Cut the onion in half, leaving the skin on, and add both to the pot.

Step 3

Bring the water to a boil over medium-high heat. Skim off any foam that forms at the top.

Step 4

Once boiling, reduce the heat to low, cover, and let simmer for about 45 minutes, or until the chicken is tender and fully cooked.

Step 5

While the chicken is cooking, peel and chop the carrots and potatoes into large chunks. Slice the celery stalks. If using chayote, peel, core, and chop into chunks.

Step 6

Once the chicken is done, remove it from the pot and set aside to cool slightly. Strain the broth and return it to the pot.

Step 7

Add the chopped carrots, celery, potatoes, zucchini, and optional chayote to the broth. Simmer for about 25-30 minutes until the vegetables are tender.

Step 8

Shred the chicken into bite-sized pieces, discarding the bones and skin, and return the meat to the pot.

Step 9

Finely chop the cilantro and add it to the pot, stirring well. Adjust seasoning with additional salt if needed.

Step 10

Serve hot with wedges of lime on the side for squeezing over the soup.

Nutrition Facts

Serving size	(5615.1g)

Amount per serving	% Daily Value*
Calories	3916.4

Total Fat 207.0g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1156.7mg	0%
Sodium 9823.4mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 33.2g	0%
Total Sugars 57.1g
Protein 275.0g	0%

Vitamin D 68.0IU	0%
Calcium 731.4mg	0%
Iron 29.3mg	0%
Potassium 8651.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 28.4%

Carbs: 23.5%