Caldo de Pollo

17 INGREDIENTS • 6 STEPS • 1HR 10MINS

Caldo de Pollo

Recipe

5.0

1 rating

Whether you're feeling under the weather or simply need a warm bowl of soup, Caldo de Pollo is the answer you need. A Mexican-style chicken soup made with chicken thigh and drumstick and packed with varying vegetables. This healthy and comforting soup for the soul is the perfect dish to warm you up from the inside out.

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Caldo de Pollo

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Whether you're feeling under the weather or simply need a warm bowl of soup, Caldo de Pollo is the answer you need. A Mexican-style chicken soup made with chicken thigh and drumstick and packed with varying vegetables. This healthy and comforting soup for the soul is the perfect dish to warm you up from the inside out.

Scarlett Wang at SideChef

Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.

https://www.sidechef.com/

1HR 10MINS

Total Time

$4.19

Cost Per Serving

Ingredients

Servings

12

us / metric

6

cleaned and patted dry

6

Chicken Drumsticks

cleaned and patted dry

20 3/4 cups

Water

5 cloves

5 sprigs

2 ribs

cut into large chunks

2

cut into 1-inch pieces

1

Chayote Squash, peeled, cubed

1

Yellow Onion, halved

1

cut into 2-3 inch pieces

1

cut into 1-inch slices

1

to taste

to taste

Ground Black Pepper

2 Tbsp

Chopped Fresh Cilantro

for serving

1

cut into wedges, for serving

1

Avocado, sliced

for serving

Nutrition Per Serving

VIEW ALL

Calories

370

Fat

29.8 g

Protein

18.0 g

Carbs

8.7 g

Love This Recipe?

Caldo de Pollo

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Scarlett Wang at SideChef

Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.

https://www.sidechef.com/

Cooking Instructions

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step 1

Place the Chicken Thighs (6) and Chicken Drumsticks (6) into a dutch oven, and add Water (20 3/4 cups). Bring to a boil over high heat. Once boiled, skim off any foam at the top.

step 2

Turn the heat to low. Add Garlic (5 cloves), Yellow Onion (1), Celery (2 ribs), Fresh Cilantro (5 sprigs), and Bay Leaf (1). Simmer for 40 minutes, until the chicken is tender. Transfer the chicken to the bowl and set aside.

step 3

Use a strainer to remove the vegetables and herbs from the broth.

step 4

Add the Carrots (2), Chayote Squash (1), and Corn (1) to the broth. Cook for 10 minutes over medium heat.

step 5

Season the broth with Salt (to taste) and Ground Black Pepper (to taste). Add the Zucchini (1), and continue to simmer for 5-10 minutes, until the zucchini is tender.

step 6

Serve and garnish with Fresh Cilantro (2 Tbsp), Avocado (1), and Lime Wedges (1).

step 6 Serve and garnish with Fresh Cilantro (2 Tbsp), Avocado (1), and Lime Wedges (1).

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