Caldo De Pollo Recipe: Mexican Chicken Soup

Caldo De Pollo Recipe
Reading Time: 3 minutes

One variety of Mexican chicken soup is called the caldo de pollo recipe. Its use of entire chicken parts as opposed to shredded or chopped meat sets it apart from other Latin American chicken soups.

To learn how to make the best Caldo de Pollo recipe, watch the video provided below and enjoy the amazing taste.

Prep Time:
20 mins
Total Time:
2 hrs 10 mins
Cook Time:
1 hr 50 mins
Servings:
8

It also calls for large chunks of robust vegetables, such as carrots and potatoes. There are plenty of fresh herbs and nutrient-dense veggies on the ingredient list. Every component unquestionably contributes to the uniqueness of this soup.

  • Chicken
  • Onions
  • Garlic
  • Salt & Pepper
  • Olive Oil 
  • Roma Tomatoes
  • Cabbage
  • Potatoes
  • Carrots
  • Corn
  • Green Bell Pepper
  • Chayote Squash
  • Mint
  • Thyme
  • Oregano
  • Chicken Bouillon
  • Cilantro
  • Lime

Tips and Tricks for Best Caldo de Pollo Recipe

The following are various tips to help you make the perfect Caldo de Pollo recipe.

1. Use bone-in chicken: Bone-in chicken will add a lot more flavor to your broth than boneless chicken.

2. Eat a lot of vegetables: For the finest taste, use a range of fresh vegetables. They enhance the broth’s flavor as well.

3. Simmer slowly: Instead of boiling quickly, let your soup simmer softly. This will produce a clearer broth and aid in the flavors combining more effectively.

4. Make sure to remove the foam from the top of the soup by skimming it.

5. Do not hurry: Be patient; good soup takes time to prepare. Although it takes some time to prepare, the outcome is worthwhile.

6. Arrange the vegetables so that they cook at different times. Certain vegetables cook more slowly than others.

7. Taste your soup as you go and adjust the seasonings to your liking.

How Do You Serve Caldo de Pollo?

When the soup is ready to be served, use the biggest bowl you have in the kitchen because this hearty chicken and vegetable soup will fill a huge bowl. Pour a large amount of the clear, delectable soup into your bowl and mix in the chicken bits. 

Now include every vegetable in each serving since nobody wants to eat only carrots or potatoes. There should be a vegetable component in every bowl.

As it is, this is simply divine. However, it’s very typical to add more seasoning to the soup, such as a squeeze of lime juice or some sort of hot sauce or salsa. We also adore fresh cilantro, onions, green onions, and avocado chunks as garnishes.

How Do You Store, Freeze, and Reheat?

Let it cool completely before storing your Caldo. Keep leftovers cold for up to four days in an airtight container.  This soup freezes really well as well. For up to three months, freeze in a freezer-safe container.

After letting your Mexican soup thaw overnight, pour it into a stock pot and warm it over medium-low heat on the stove. Alternately, reheat in a microwave-safe container every three minutes.

Bottom Line

Caldo de Pollo’s simplicity and the rich flavor it achieves from such basic ingredients are what makes it so beautiful. It’s more than just soup; it represents warmth, home, and cherished family customs.

This Mexican chicken soup is a go-to recipe for a comforting and delectable lunch, or for treating a cold. We sincerely hope you relish each bite of this robust, colorful dish as much as we do.

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