Caldo de Pollo

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.


Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Chicken Soup Recipes


Prep Time: 20 mins
Cook Time: 1 hrs 50 mins
Servings: 8
Total Time: 2 hrs 10 mins

Ingredients

Ingredients List

  • 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


Directions

  1. Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.

  2. 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.

  3. 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.

  4. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.

Tips

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.


Nutrition Facts (per serving)

Nutrition Facts
606 Calories
25g Fat
42g Carbs
52g Protein


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