Caldo de Pollo, one of my most favorite comfort foods of all time. Whether it snows, or I’m sick, I either get a bowl of pho or make this recipe for my family. This soup is nothing like America’s chicken noodles soup. Because there are no noodles, and this recipe contains way more veggies. For my family’s version of this soup. We use five different types of vegetables to enhance the flavor and make it different at every bite.
Recipe
Caldo de Pollo
Equipment
- Large stockpot
- Cutting Board
- Knife
- Measuring spoons
- Tongs
- Wooden spoon
- Ladel
Ingredients
- 4 pieces Chicken legs or thigh
- Water
- 1 Tomato Roma
- ⅓ Onion White
- 4 Red Potatos
- 2 Zucchini White
- 1 Chayote Cut in quarters
- 2 Corn cobs Cut in Half
- 1 Cup Baby carrots
- 5 Tbs Salt To start
Garnish
- Onion Diced
- Avacado Sliced
- Lime Sliced in half
- Jalapeno Diced
- Sopa de Arroz Optional
Instructions
- In a large stockpot add your washed chicken with enough water to cover the chicken. At least 3 inches from the top of the chicken. Place over medium heat.
- Add the 5 tbs of salt to start, cover and let it come to a soft boil. As it boils use a spoon to skim off the impurities that have floated to the top.
- After the chicken has been boiling for at least 20 minutes add your red potatoes. You want to cook the chicken until it falls off the bone while not overcooking the veggies. The goal is to add the veggies in the order of those that will tale the longest to cook.
- Once you have temp all of your chicken to ensure it is above 165 degrees, and all your veggie has been added and cooked you want to taste the soup again and adjust the salt to your preference.
Notes
When making this soup, I find that the flavor really comes together when the chicken has reached the point of falling off the bone. The soft chicken and veggies are great for young children and people who struggle to chew. It can be garnished with different toppings, to push the flavor over 9000. For me personally, I enjoy this soup with Sopa de Arroz (Recipe already provided). I also add onion and avocado, but unfortunately, I did not have avocados. Plus, the fact that I did not know how to make this pretty.
Shake it up
Despite my terrible camera skills, this recipe is totally worth giving a shot. Plus, with this recipe, you get different opportunities for meals. Confused? Well, if you want to shake things up after you made this recipe, you can eat Caldo de Pollo one day. The next day eat vegetable soup (The same thing except without chicken). With the leftover chicken use it to make chicken salad. That way, you don’t end up eating the same thing throughout the week.
With everything being said, I hope you give it a shot!