Caldo de Pollo (Caldo de pollo)
Overview
Caldo de pollo is the everyday Mexican chicken soup, a clear golden broth full of large pieces of chicken and vegetables. Bone-in chicken pieces are simmered with onion, garlic and a little tomato until the meat is tender and the broth is full of flavour. Big chunks of carrot, potato, chayote, courgette and short pieces of corn on the cob are then added. Each bowl is served with chopped onion, coriander, lime wedges and sliced chillies, and often with rice and warm corn tortillas on the side. Mexicans make it for family meals, for cold days and above all for anyone who is feeling ill.
History
Chicken soup has been a home remedy in Mexico for generations, and caldo de pollo is often called the Mexican version of grandmother's chicken soup. Recipes differ by region and family, with some adding rice, chickpeas or a spoonful of salsa. It is sold in markets and fondas across the country and is equally common in Mexican-American homes in the United States.
Main ingredients
Chicken, carrot, potato, chayote, corn on the cob, coriander. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Potato soups · Corn soups · More soups from Mexico
Recipe
Method
- 130 min
Simmer the chicken with the onion, garlic, tomato and salt in the water for 30 minutes, skimming.
- 215 min
Add the carrots, potatoes and corn and cook for 15 minutes.
- 310 min
Add the chayote and courgette and cook for 10 minutes more.
- 4
Season and serve with coriander, onion, lime and chillies.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
