Caldo de Pollo (Mexican Chicken Soup) (Print version)
A rich, golden Mexican chicken soup simmered with bone-in chicken, carrots, zucchini, corn, and cilantro. Comforting, naturally gluten-free, and ready in about 90 minutes.
# Ingredients:
For the soup
01 -
3 lbs (1.4 kg) bone-in chicken thighs and drumsticks
02 -
10 cups (2.4 L) cold water
03 -
1 medium white onion, halved
04 -
6 garlic cloves, unpeeled
05 -
1 teaspoon ground cumin
06 -
1 teaspoon black pepper
07 -
2 teaspoons salt, plus more to taste
08 -
1 chicken bouillon cube (optional)
Vegetables
09 -
3 medium carrots, peeled and cut into 2-inch (5 cm) pieces
10 -
2 ears of corn, husked and cut into thirds
11 -
1 chayote, peeled, seeded, and cut into quarters
12 -
3 stalks celery, cut into 2-inch (5 cm) pieces
13 -
2 medium zucchini, cut into 2-inch (5 cm) pieces
14 -
1/2 cup (15 g) fresh cilantro, roughly chopped
For serving
15 -
Cooked white rice
16 -
Lime wedges
17 -
Sliced jalapeño
18 -
Diced avocado
19 -
Warm corn tortillas
20 -
Extra fresh cilantro
# Instructions:
01 -
Place the chicken pieces in a large pot (at least 6 quarts) and pour in the cold water. Bring to a gentle simmer over medium heat, about 15 minutes.
02 -
As the water heats, gray foam will rise to the surface. Remove it with a spoon or fine-mesh skimmer during the first 10 to 15 minutes. This keeps the broth clear and clean-tasting.
03 -
Add the halved onion, garlic cloves, cumin, black pepper, and 2 teaspoons salt. Lower the heat to a steady low simmer and cook uncovered for 30 minutes.
04 -
Add the carrots, corn, chayote, and celery. Simmer for 20 minutes until the carrots begin to soften.
05 -
Stir in the zucchini and simmer for another 12 to 15 minutes until just tender. The chicken should read at least 165°F on an instant-read thermometer at this point.
06 -
Taste the broth and add the optional bouillon cube, extra salt if needed, and the fresh cilantro. Simmer 5 more minutes. Remove and discard the onion halves and garlic cloves.
07 -
Ladle into deep bowls with chicken pieces and vegetables. Add a scoop of cooked white rice to each bowl and serve with lime wedges, jalapeño, avocado, and warm corn tortillas.
# Good to know:
01 -
Tastes best the day after it is made, once the broth has rested overnight.
02 -
Store rice separately from the soup to prevent it from soaking up all the broth.