Craving a taste of Mexico? Dive into our exquisite Caldo de Pollo, a traditional Mexican chicken soup that will warm your heart and tantalize your taste buds. This soul-soothing dish combines succulent chicken, vibrant vegetables, and aromatic spices for an authentic culinary experience. Follow our easy recipe to bring the warmth of Mexican flavors to your kitchen.
Caldo de Pollo Mexican Recipe
Ingredients:
1x (Serves 4-6) 2x (Serves 8-12) 3x (For a crowd!)
- 1 whole chicken, 1.5 to 2 kilograms, cut into pieces
- 8 cups of water
- 2 teaspoons of salt
- ½ medium white onion
- 4 peeled garlic cloves
- 2 stalks of celery, chopped
- 3 sprigs of parsley
- 3 large carrots, cut into 3 pieces each
- 2 sprigs of cilantro
For Garnish:
- 1 ripe avocado, cubed
- ½ finely chopped white onion
- 1 lemon, cut into sections
- 1 diced serrano or jalapeño pepper
- 2 sprigs of chopped cilantro
- Cooked white rice (optional)
- Warm corn tortillas
Instructions:
- In a large pot, combine the chicken, water, and salt. Bring to a boil over medium-high heat. As it begins to boil, skim off any foam that rises to the surface and discard it.
- After removing the foam, add the onion, garlic, and celery to the pot. Partially cover the pot, reduce the heat, and simmer gently for about 30 minutes without letting it boil.
- Add the carrots, parsley, and cilantro to the pot. If you want to include other vegetables, add them 15 minutes after adding the carrots. Check if the chicken is cooked and tender. Once done, remove the chicken and place it in a separate container.
- Continue cooking the broth for an additional 10 minutes until the carrots are completely cooked.
- Once the chicken pieces have cooled, shred or cut them into small pieces. Similarly, dice the cooked carrots.
- Strain the broth using a fine sieve. Return the broth to the pot; let it rest for 10 minutes and remove any excess fat that has formed on the surface. If you’re not serving the soup immediately, refrigerate it. Once cold, you can easily remove the fat.
- Reheat the broth over medium-low heat, adjusting the salt to your taste. When ready to serve, place a bit of rice, shredded or diced chicken, and the chicken broth in each bowl. Arrange the garnishes on the side for individuals to add according to their preferences.
Notes:
- Feel free to use only half a chicken or a mix of chicken parts like legs, thighs, and wings for a more concentrated flavor.
- Experiment with additional vegetables such as zucchini, chayote, green beans, or potatoes for extra variety.
- The garnish ingredients are optional and can be customized to suit individual preferences, but including them all will enhance the soup’s deliciousness.
