Caldo de Pollo

Name: Caldo de Pollo
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs bone-in chicken pieces (thighs and drumsticks); 10 cups water; 1 white onion, halved; 6 garlic cloves, peeled; 4 carrots, cut into chunks; 2 celery stalks, cut into chunks; 1 chayote (or 2 extra zucchini), peeled, cubed; 2 zucchini, cut into rounds; 2 ears of corn, cut into 3 pieces; 4 roma tomatoes, halved; 8 sprigs fresh cilantro, tied in a bundle; 2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp dried Mexican oregano (or regular); 2 limes, cut into wedges; 1/4 cup fresh cilantro, roughly chopped

A nourishing Mexican chicken soup simmered with a full medley of vegetables including chayote, corn on the cob, and zucchini for a hearty, restorative bowl. The stock builds depth from bone-in chicken cooked low and slow.

75 minEasyServes 6310 cal/serving

MexicanSoupStovetopHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

3 lbs bone-in chicken pieces (thighs and drumsticks)
10 cups water
1 white onion, halved
6 garlic cloves, peeled
4 carrots, cut into chunks
2 celery stalks, cut into chunks
1 chayote (or 2 extra zucchini), peeled, cubed
2 zucchini, cut into rounds
2 ears of corn, cut into 3 pieces
4 roma tomatoes, halved
8 sprigs fresh cilantro, tied in a bundle
2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 tsp dried Mexican oregano (or regular)
2 limes, cut into wedges
1/4 cup fresh cilantro, roughly chopped

Instructions

1

Place 3 lbs bone-in chicken pieces (thighs and drumsticks) in a large pot and cover with 10 cups water. Bring to a boil and skim off grey foam.
2

Add 1 halved white onion, 6 peeled garlic cloves, 8 sprigs tied in a bundle fresh cilantro, 1/2 tsp dried Mexican oregano (or regular), 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Reduce heat to medium-low and simmer 20 minutes.
3

Add 4 cut into chunks carrots, 2 cut into chunks celery stalks, 4 halved roma tomatoes, and 1 peeled, cubed chayote (or 2 extra zucchini). Simmer 15 more minutes.
4

Add 2 cut into 3 pieces ears of corn and 2 cut into rounds zucchini. Simmer 10 to 12 minutes until all vegetables are tender and chicken reaches an internal temperature of 165°F (74°C).
5

Remove and discard the cilantro bundle. Taste and adjust salt.
6

Ladle into deep bowls with chicken and vegetables. Serve with 1/4 cup roughly chopped fresh cilantro and limes.

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Questions

How much time should I plan for Caldo de Pollo?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 2 (20 minutes): "Reduce heat to medium-low and simmer 20 minutes."

How do I know when Caldo de Pollo is done?

Go by the cues in the method rather than the clock. Step 4: cook until all vegetables are tender and chicken reaches an internal temperature of 165°F (74°C). A reading of 165 F on a thermometer settles it.

What can I use instead of Mexican oregano in Caldo de Pollo?

The entry for Caldo de Pollo calls for 1/2 tsp dried Mexican oregano (or regular). In its place: Mediterranean oregano works at slightly less volume; a pinch of ground coriander brings back some of the citrus note.

How much protein is in Caldo de Pollo?

One serving (the recipe makes 6) has 39 g of protein in about 310 calories, alongside 39 g carbohydrate and 0 g fat, plus 94 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How long does Caldo de Pollo keep?

Refrigerate Caldo de Pollo for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Cilantro Lime Cauliflower Rice side
Black Bean Salad salad
Stir-Fried Chinese Broccoli with Garlic side

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