Caldito de Pollo (Chicken Soup)
Caldito de Pollo (Chicken Soup)
Ingredients
For the Broth Base
- 1 whole chicken, cleaned, giblets removed, cut into 8-10 pieces
- 1 white onion, halved
- 4 garlic cloves, peeled, smashed
- 1 tablespoon salt, or to taste
- 12 cups water, or enough to cover chicken
For the Vegetables
- 2 potatoes, medium, peeled, chunked into 1 1/2-inch pieces
- 3 carrots, medium, peeled, sliced into 1/2-inch rounds
- 2 corn on the cob, ears, cut into 2-inch pieces
- 2 zucchini, medium, sliced into 1/2-inch rounds
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tomatoes, medium, diced, for garnish
- 1/2 cup small white beans, cooked, drained, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Clean the whole chicken by removing any giblets or excess fat. Pat it dry with paper towels, then cut it into 8-10 pieces. Place the chicken pieces into a large cooking pot or Dutch oven.
⏱️ 10 min
- 2
Add the halved white onion, smashed garlic cloves, and salt to the pot with the chicken.
⏱️ 5 min
- 3
Pour enough cold water into the pot to fully cover the chicken and aromatics, typically around 12 cups. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 4
Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 45 minutes, allowing the broth to develop a rich flavor and the chicken to cook through. Skim off any foam that rises to the surface during the first 15-20 minutes.
⏱️ 45 min
- 5
Add the chunked potatoes, sliced carrots, and corn on the cob to the soup. Continue to simmer for an additional 15 minutes, or until the potatoes and carrots are tender.
⏱️ 15 min
- 6
Stir in the sliced zucchini and continue to simmer for an additional 10 minutes, or until the zucchini is tender-crisp.
⏱️ 10 min
- 7
Carefully remove the cooked chicken pieces from the pot. Once cool enough to handle, shred the chicken meat from the bones and discard the bones and skin. Return the shredded chicken meat to the soup.
⏱️ 5 min
- 8
Ladle the hot Caldito de Pollo into individual serving bowls. Garnish each bowl with fresh chopped cilantro, diced tomatoes, and a spoonful of cooked small white beans. Serve immediately with a lime wedge for squeezing over the top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caldito de Pollo (Chicken Soup)
Ingredients
For the Broth Base
- 1 whole chicken, cleaned, giblets removed, cut into 8-10 pieces
- 1 white onion, halved
- 4 garlic cloves, peeled, smashed
- 1 tablespoon salt, or to taste
- 12 cups water, or enough to cover chicken
For the Vegetables
- 2 potatoes, medium, peeled, chunked into 1 1/2-inch pieces
- 3 carrots, medium, peeled, sliced into 1/2-inch rounds
- 2 corn on the cob, ears, cut into 2-inch pieces
- 2 zucchini, medium, sliced into 1/2-inch rounds
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tomatoes, medium, diced, for garnish
- 1/2 cup small white beans, cooked, drained, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Clean the whole chicken by removing any giblets or excess fat. Pat it dry with paper towels, then cut it into 8-10 pieces. Place the chicken pieces into a large cooking pot or Dutch oven.
⏱️ 10 min - 2
Add the halved white onion, smashed garlic cloves, and salt to the pot with the chicken.
⏱️ 5 min - 3
Pour enough cold water into the pot to fully cover the chicken and aromatics, typically around 12 cups. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 45 minutes, allowing the broth to develop a rich flavor and the chicken to cook through. Skim off any foam that rises to the surface during the first 15-20 minutes.
⏱️ 45 min - 5
Add the chunked potatoes, sliced carrots, and corn on the cob to the soup. Continue to simmer for an additional 15 minutes, or until the potatoes and carrots are tender.
⏱️ 15 min - 6
Stir in the sliced zucchini and continue to simmer for an additional 10 minutes, or until the zucchini is tender-crisp.
⏱️ 10 min - 7
Carefully remove the cooked chicken pieces from the pot. Once cool enough to handle, shred the chicken meat from the bones and discard the bones and skin. Return the shredded chicken meat to the soup.
⏱️ 5 min - 8
Ladle the hot Caldito de Pollo into individual serving bowls. Garnish each bowl with fresh chopped cilantro, diced tomatoes, and a spoonful of cooked small white beans. Serve immediately with a lime wedge for squeezing over the top.
⏱️ 5 min