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.
This caldo de pollo recipe is not only hearty and nutritious — it’s a bowlful of delicious comfort.
Caldo de Pollo Recipe
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.This caldo de pollo recipe is not only hearty and nutritious — it’s a bowlful of delicious comfort.
Ingredients
- 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
Instructions
- Gather the ingredients.
- Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
- 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.
- 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.
- Stir chopped cilantro into soup. Simmer for 5 minutes.
- Serve hot and enjoy!
Notes
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.
