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.
Ingredients
- 3 lbs bone-in chicken pieces (thighs and drumsticks)
- 10 cups water
- 1 white onion, halved
- 6 cloves 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
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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.
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2
Add 1 halved white onion, 6 cloves 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.
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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.
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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).
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5
Remove and discard the cilantro bundle. Taste and adjust salt.
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6
Ladle into deep bowls with chicken and vegetables. Serve with 1/4 cup roughly chopped fresh cilantro and limes.