Best 4 Caldo De Pollo Recipes

Caldo de pollo, or chicken soup, is a traditional soup made with chicken, vegetables, and broth. It is a popular dish in many cultures and is often served as a comfort food or as a remedy for colds and flu. Caldo de pollo is relatively easy to make and can be customized to your own taste preferences. With a few simple ingredients and some basic cooking skills, you can create a delicious and nutritious caldo de pollo that the whole family will enjoy.

Let's cook with our recipes!

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Caldo De Pollo (Mexican Chicken Soup) image

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Provided by Brisket in Roses

Categories Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken, bone in, I usually use drumsticks
1 large onion, cut in eights
1 small green cabbage, cut in eights
3 garlic cloves, minced
2 chayotes, peeled and cut in chunks
16 ounces frozen corn on the cob, nibblers (6 ct)
2 medium carrots, cut in chunks
3 large potatoes, cut in chunks
3 celery ribs, cut in chunks
2 bay leaves
2 -3 quarts water (must cover the chicken)
salt and pepper
cilantro, roughly chopped for garnish
lime, cut into wedges
onion, diced for garnish

Steps:

Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

CALDO DE POLLO

Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Caldo De Pollo (Mexican Chicken Soup) image

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Provided by Beth Alberts

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

Steps:

Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

TRADITIONAL CALDO DE POLLO (CHICKEN SOUP)

Traditional Caldo De Pollo (Chicken Soup) image

This is our family recipe which I have modified a bit for people who don't like onions, or celery. It still contains these ingredients but I use my food processor to chop it super tiny. I also use a tea ball infuser for the cilantro because I don't like cooked cilantro. I don't like the way it looks and feels once cooked but without it your soup will not taste the same. Same reason why I leave the cabbage out of my soup, even though my family recipe calls for it. If you like cooked cabbage I have included it as an optional ingredient. To keep your recipe healthy you can use boneless, skinless chicken breast. If you do, throw a wing in there in order to get some flavor. You can use your leftover veggies, you really can play with the recipe as it calls for a lot of veggies. You can leave out some, or add others that you may like with chicken.

Provided by Gabby B

Categories Mexican

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 17

Ingredients

1 whole chicken
32 ounces water
1 jalapeno
1 medium onion, finely chopped
3 garlic cloves, finely chopped
fresh ground pepper
salt
1/2 bunch fresh cilantro
2 celery ribs, finely chopped
2 chayotes, peeled and cubed
3 carrots, sliced
1/4 lb green beans, chopped
4 small red potatoes, halved
3 fresh corn on the cob, cut into nibblets
2 medium green zucchini, sliced
2 medium yellow zucchini, sliced
1/2 head cabbage, quartered (optional)

Steps:

In a food processor, finely chop onions, celery, and garlic.
Puncture jalapeno with a knife.
In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil.
Tuck the cilantro into the ball infuser and drop into stockpot.
Let everything simmer for about 20 to 30 minutes.
Add halved potatoes and simmer for 5 minutes.
At this point taste the broth for flavor. Add salt if needed.
Add carrots and chayote and simmer for another 5 minutes.
Add green beans and simmer for 3 to 5 minutes.
Test potatoes to make sure they are cooked. If they are turn off heat.
Finally, add zucchini and cabbage and let these veggies cooked with the heat of the broth. Cover and let it sit approximately 3 minutes.
Serve with lime and garnish with chopped onions/cilantro if desired. OR serve over plain rice.

Nutrition Facts : Calories 344, Fat 18.3, SaturatedFat 5.2, Cholesterol 81.3, Sodium 113.2, Carbohydrate 23.4, Fiber 4.1, Sugar 5.7, Protein 22.8

Tips:

Use a whole chicken for a richer flavor. If you don't have a whole chicken, you can use chicken breasts or thighs, but the flavor won't be as rich.
Roast the chicken before simmering it. This will give the chicken a nice golden color and help to develop its flavor.
Add plenty of vegetables to the soup. This will make the soup more nutritious and flavorful. Some good vegetables to add include carrots, celery, onions, potatoes, and corn.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a bit of acidity with lemon juice or vinegar.
Serve the soup with your favorite toppings. Some popular toppings include cilantro, avocado, sour cream, and tortilla chips.

Conclusion:

Caldo de pollo is a delicious and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying caldo de pollo that the whole family will enjoy.