Caldo de Pollo Recipe

This caldo de pollo turned out delicious on my first attempt! I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans. This caldo de pollo recipe is not only hearty and nutritious — it’s a bowlful of delicious comfort.  You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Caldo de pollo is a type of Mexican chicken soup. Unlike other Latin American chicken soups, it uses whole chicken pieces instead of shredded or chopped meat. It also calls for hearty vegetables like potatoes and carrots, cut into large chunks.   Make caldo de pollo at home with these simple ingredients:  Here’s a brief overview of what you can expect when you make this homemade caldo de pollo recipe:  Store your leftover caldo de pollo in an airtight container in the refrigerator for up to one week. Reheat thoroughly on the stove or in the microwave.  “The recipe is great,” raves Nettie. “The only things I changed was instead of using water, I used chicken broth and I added corn on the cob. I also made Spanish rice on the side.” “The cool thing about caldo is you can customize it however you want,” says rebekahpalomino. “I only used chicken, carrots, potatoes, cabbage, onion, and celery. This is a solid recipe. Came out like my mom's.” "Great recipe!!" according to Stephanie A. "I added mini corn on the cobs and steamed white rice which worked perfectly with the enhancing flavors of the soup!" Editorial contributions by Corey Williams This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings 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 Gather the ingredients. Dotdash Meredith Food Studios Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Dotdash Meredith Food Studios Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Dotdash Meredith Food Studios Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour. Dotdash Meredith Food Studios Stir chopped cilantro into soup. Simmer for 5 minutes. Dotdash Meredith Food Studios Serve hot and enjoy! Dotdash Meredith Food Studios The pot should be covered with a lid at all times when you are not adding ingredients. I didn't add much salt to the recipe, so feel free to add more to your liking. * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Dotdash Meredith Food Studios