Caldo de Pollo
Ingredients2 h 10 m servings 606
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
- Cook's Note:
- The pot should be covered with a lid at all times when you are not adding ingredients.
Per Serving: 606 calories; 25.1 42.3 51.6 160 2080 Full nutrition
ReviewsRead all reviews 27
I am definitely going to try this recipe as I love homemade soups but I'm just curious, the picture shows corn on the cob and cabbage and yet neither is listed in the recipe......but I will def...
Perfect recipe and very easy to follow!! I added chile chipotle peppers and some Munster cheese to garnish and spice! But this I great as is!! Taste just like abuelitas!!! ??
Great recipe!! I made it but added one tablespoon of dried cumin, halved the salt and added corn on the cob. Even halving the recipe, it fed 8+ people.
I always add corn and cabbage, and it comes out tasting the same as my gramma's used to. Love this - thank you!!!
I made this and tweaked it to taste of course. I excluded zucchini and chayote only because I didn't have it on hand. I also used a gallon of chicken stock and a gallon of water instead of all w...
My daughters really like it . I used chicken stock instead of water and a roasted chicken ( $4.99 Costco , I buy a couple and freeze for chicken recipes ) . I haven’t tried serving it with fresh...
I was looking for a recipe similar to a Mexican soup I used to get from a catering truck in the neighborhood I used to work in. (Now know it's called caldo de pollo :) ). I've been craving it fo...
Love it. just added cumin, garlic salt, chicken broth, cabbage served with white rice and lime with corn tortillas