Comforting Caldo de Pollo
Serves: | 20 Minute Prep Time | 30-40 Minutes to Cook
Finally, it’s soup weather in South Texas, and we can’t think of a better way to enjoy the cool temps than with a delicious and comforting caldo de pollo. There’s so much to love about this traditional Hispanic take on chicken soup, especially how nutrient rich it is. By using bone-in chicken (which you remove from the bone and shred later), there’s a nice protein boost from the bone broth. And, then there are all the vegetables! Traditionally, we use carrots, zucchini, new potatoes and a little corn on the cob, sometimes green beans. Here, we subbed chayote squash instead of the potatoes simply because that’s what we had on hand. Use whatever veg you like because you really can’t go wrong! And, don’t forget the mint and cilantro as your fixings. They offer such a nice burst of fresh flavor.
This caldo is such a crowd pleaser and perfect to have on hand during the holidays. Plus, like most soups, it’s even better the 2nd or 3rd day so be sure to make plenty. We hope you enjoy!
- Place the chicken in a large pot of salted water together with the quartered onion, garlic cloves and 1-2 teaspoons of salt. Bring to a boil and reduce to a rapid simmer, cooking about 30 minutes or until chicken is cooked through.
- Using tongs, carefully remove the chicken. Discard the onion and garlic using a slotted spoon.
- Add the carrots, chayote squash, and corn into the pot of stock and cook for another 15 minutes on medium low, until veggies are softened but still firm tender.
- While the vegetables are cooking, shred the chicken off the bone into large chunk using two forks.
- Add the chicken back into the pot with the cabbage and simmer for another 5-10 minutes. Salt and pepper to taste.
- Top with cilantro, mint and cubed avocado before serving.