Caldo de Pollo Chicken (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8-10 cups water or low-sodium chicken broth
02 -
4 pounds chicken, whole cut up (or thighs and drumsticks)
03 -
1 large white onion, halved (one half left whole, other diced)
04 -
4 cloves garlic
05 -
1 teaspoon salt
06 -
1 teaspoon pepper
→ Vegetables and Herbs
07 -
1 teaspoon olive oil
08 -
2 Roma tomatoes, diced
09 -
1 green bell pepper, seeded and diced
10 -
3 stalks celery, sliced
11 -
2 cups chopped cabbage
12 -
2 large potatoes, cubed
13 -
2 corn on the cob, each cut into 3 pieces
14 -
3 large carrots, peeled and cut into 2-inch slices
15 -
2 chayote squash, calabacitas, or zucchini (cut into thirds and sliced lengthwise into fourths)
16 -
1 sprig fresh mint (optional)
17 -
1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
18 -
1 teaspoon minced fresh Mexican Oregano or ½ teaspoon dried Mexican Oregano
19 -
1 tablespoon chicken bouillon
20 -
1 large bunch cilantro (half chopped, half left whole)
21 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Pour 8 cups of water into a large stock pot. Add chicken, the halved onion (not diced), garlic, salt, and pepper. Bring to a low boil and cook over medium heat for 20 minutes.
02 -
Heat olive oil in a skillet. Add diced onion, tomatoes, bell pepper, and celery. Cook until tender. Remove from heat and set aside.
03 -
After 20 minutes of cooking the chicken, remove the large onion piece from the pot. Add the cooked vegetables, cabbage, potatoes, corn, carrots, squash, herbs, chicken bouillon, and the whole bunch of cilantro. Bring the soup back to a simmer.
04 -
Cook the soup for 30 minutes until the chicken is cooked through and potatoes are fork-tender. Season with additional salt or chicken bouillon as needed. Remove and discard cilantro if desired.
05 -
Garnish with freshly chopped cilantro and a lime wedge. Serve immediately.
# Notes:
01 -
Store leftover soup in an airtight container in the fridge for up to five days. The flavors improve over time.
02 -
Reheat in the microwave for about 2 minutes or on the stovetop for larger portions.
03 -
To freeze, cool the soup completely before transferring to freezer-safe containers. Freeze for up to three months.