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Caldo de Pollo

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

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. 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. 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. 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. 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. 5

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

  6. 6

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

Questions

How long does Caldo de Pollo keep?

Refrigerate it 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.

Can I halve or double Caldo de Pollo?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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