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Caldo de Pollo
When you are sick or under the weather, this caldo de pollo recipe (a Mexican chicken soup) can lift up your spirits like few foods can.
👥 4 Servings👤 Enrique Olvera📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
In a large pot, combine the chicken, onion, garlic, chickpeas (if using), mint, and salt. Add water to cover by at least 1 inch. Bring to a simmer over medium heat and cook until the chicken is fully cooked through, about ⏱️ 45 minutes. Transfer the chicken to a plate and let it cool enough to handle. Shred or pull the chicken meat off the bone and return the meat to the pot.
chicken (whole or in pieces)2 lb
2
Add the carrots, potatoes, and chayote to the pot and cook until the carrots are tender, about ⏱️ 10 minutes. Add the zucchini and adjust salt. Cook until the zucchini is tender but still bright, 2–⏱️ 3 minutes. You can refrigerate for up to 5 days or freeze up to 1 month in an airtight container.
3
To serve: Top the soup with onion, serrano, cilantro, and avocado. Serve with Key lime wedges on the side for squeezing. Accompany with tortillas.
avocado, cubed1Key lime wedgesTortillas, for serving
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