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In a large stockpot, combine chicken legs, water, minced garlic, salt and garlic powder.
Photo: iStock
Caldo de pollo
Soups are versatile and nutritious dishes, with each type boasting a unique flavour determined by the ingredients used in the recipe.
One of the most popular and sought-after broth soups is caldo de pollo, a Mexican-style chicken soup made using different cuts of chicken and a variety of vegetables. In Mexican cuisine, 'caldo' translates to 'broth' in English, while 'pollo' means 'chicken'.
While every Mexican household has its own version of caldo de pollo, the recipe typically includes chicken and vegetables. This comforting broth soup is often served with a few slices of fresh avocado and cilantro (known as coriander in English) and always comes with wedges of lime on the side, adding a tangy and citrusy kick to the dish.
Whether enjoyed on a cold winter day or as a comforting meal, caldo de pollo is a delicious and satisfying broth soup that's sure to warm your heart and soul.
28 March, 2023
serves for
8
total time
2
HR
10
MIN
ingredients
Chicken legs
5 lbs (2.25kg) in quarters
Water
2 gallons (7.6l)
Garlic
2 tbsp (16g), minced
Salt
2 tbsp (34g)
Garlic powder
1 tbsp (4.7g)
Chicken bouillon
1 cube
Zucchini
4, cut into large chunks
Potatoes
4 large, peeled and cut into large chunks
Carrots
4 large, peeled and cut into large chunks
White onion
1 large, cut into large chunks
Chayote
1 cut into large chunks
Freshly chopped cilantro
½ bunch
Method
Step 01
Step 02
Cover the stockpot and bring the mixture to a boil over high heat. Then, reduce heat to a simmer and cook the chicken until the meat is tender and falls off the bones, about 1 to 2 hours.
Step 03
Once the chicken is fully cooked, dissolve a chicken bouillon cube into the broth and add sliced carrots, potatoes, zucchini, chayote and white onion to the pot. Then, reduce the heat to medium-low and allow the mixture to simmer until the carrots and potatoes become tender, which should take around 45 minutes to 1 hour.
Step 04
Stir chopped cilantro into the soup. Simmer for 5 minutes. Serve the soup hot.
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