Caldo de Pollo

Caldo de pollo simply means chicken broth, and in Mexican home kitchens it is the ultimate clear, restorative soup. Bone-in thighs simmer gently with corn, zucchini, potato, and a hit of Mexican oregano until the broth turns golden and deeply comforting.

Serves 4

Estimate for one serving

• 320 cal
• 28g protein
• 24g carbs
• 12g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 8 cups water
• 1 medium, quartered onion
• 4 garlic cloves
• 3 medium, sliced into rounds carrots
• 2, sliced celery stalks
• 1 medium, sliced into half-moons zucchini
• 1 large, cubed potato
• 2 ears, cut into 3 pieces each corn on the cob
• 1/2 cup chopped + a few stems cilantro bunch
• 2 bay leaves
• 1 tsp dried Mexican oregano
• 2 tsp salt
• 1/2 tsp black pepper
• 1, cut into wedges lime

Instructions

1. 1Place chicken thighs, quartered onion, garlic cloves, bay leaves, oregano, salt, pepper, and a few cilantro stems into a large pot.
2. 2Pour in cold water and bring to a boil over high heat.
3. 3Reduce to a gentle simmer, skim off any foam that rises, cover partially, and cook for 35 minutes until chicken is tender.
4. 4Remove chicken pieces to a plate; let cool slightly then shred or chop into large bite-size pieces, discarding bones if desired.
5. 5Strain the broth if you want it clearer, then return to the pot and bring back to a simmer.
6. 6Add sliced carrots, celery, and potato cubes; simmer 10 minutes.
7. 7Add corn pieces and zucchini; continue simmering another 8–10 minutes until all vegetables are tender but not mushy.
8. 8Return the shredded chicken to the pot, stir in most of the chopped cilantro, and simmer 2 more minutes to warm through.
9. 9Taste and adjust salt if needed.
10. 10Ladle into bowls, top with extra cilantro, and serve with lime wedges on the side. Accompany with warm corn tortillas or a small scoop of cooked rice if desired.