Caldo de Pollo

🥄 Ingredients

• 12 cups water
• 6 bone-in chicken thighs, (skin removed)
• 4 cloves garlic, (peeled)
• 3 bay leaves
• 1 tablespoon kosher salt, (plus more to taste)
• 2 medium potatoes, (cut into eighths (Idaho, Russet, or Yukon Gold))
• 6 frozen mini ears of corn
• 2 medium zucchini, (cut in half lengthwise and then sliced into ½-inch chunks)
• 4 medium carrots, (sliced into thick coins)
• ½ small green cabbage, (cut into eighths)
• 1 white onion (diced)
• 4 tablespoons lime juice
• ¼ cup chopped cilantro
• Freshly ground black pepper, (to taste)
• Optional mix-ins and toppings: White rice or Mexican rice, Tabasco hot sauce, lime juice, cilantro, thinly sliced jalapeños

👨‍🍳 Instructions

1. 1

   In a large soup pot, combine the water, bone-in chicken thighs, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 hour.

2. 2

   Skim off and discard any foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked chicken to a medium bowl and set aside to cool slightly.

3. 3

   Add the potatoes, corn, zucchini, carrots, cabbage, and onion. Bring to a boil, reduce heat to a low simmer, and cook for 15 minutes until all the vegetables are tender and cooked through.

4. 4

   While the vegetables are cooking, remove and discard the bones from the chicken and shred the meat.

5. 5

   When the vegetables are fully cooked, stir in the shredded chicken, cilantro, and lime juice. Taste and season with salt and pepper as needed.

6. 6

   Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with desired toppings and mix-ins like jalapeños, rice, and a few dashes of Tabasco hot sauce. This really brings out the flavor of the broth!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.