Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
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.
Love This Recipe?
Add to plan
logo
Caldo de Pollo
Save
author_avatar
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/
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.
1HR 10MINS
Total Time
$4.19
Cost Per Serving
Ingredients
Servings
12
us / metric
Chicken Thigh
6
Chicken Thighs
cleaned and patted dry
Chicken Drumstick
6
Chicken Drumsticks
cleaned and patted dry
Water
20 3/4 cups
Water
Garlic
5 cloves
Celery
2 ribs
Celery
cut into large chunks
Carrot
2
Carrots
cut into 1-inch pieces
Chayote Squash
1
Chayote Squash, peeled, cubed
Yellow Onion
1
Yellow Onion, halved
Corn
1
Corn
cut into 2-3 inch pieces
Zucchini
1
Zucchini
cut into 1-inch slices
Salt
to taste
Fresh Cilantro
2 Tbsp
Chopped Fresh Cilantro
for serving
Lime
1
Lime
cut into wedges, for serving
Avocado
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?
Add to plan
logo
Caldo de Pollo
Save
author_avatar
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 InstructionsHide images
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).
Tags
Dairy-Free
Gluten-Free
Comfort Food
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Mexican
Vegetables
Soups & Stews
0 Saved
top