Ingredients:

  • 1 whole chicken (about 3-4 lbs/ 1.4-1.8 kg), cut into pieces OR 3 lbs (1.4 kg) chicken thighs and drumsticks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 bunch cilantro stems
  • 8 cups (2 liters) water
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black peppercorns
  • 2 bay leaves
  • 2 medium zucchini, chopped
  • 2 carrots, peeled and sliced
  • 2 Yukon gold potatoes, peeled and cubed
  • 1 cup frozen corn kernels
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • Fresh cilantro leaves, chopped, for garnish
  • Lime wedges, for serving
  • Optional: 1 jalapeño pepper, finely diced

Instructions:

  1. Combine the chicken, onion, garlic, carrots, celery, cilantro stems, water, salt, peppercorns, and bay leaves in a large stockpot.
  2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
  4. Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
  5. Add the zucchini, carrots, potatoes, corn, and chickpeas to the broth.
  6. Bring the soup to a simmer and cook until the vegetables are tender, about 15-20 minutes.
  7. Return the shredded chicken to the pot and heat through.
  8. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with lime wedges. Add jalapeño if using. Enjoy this easy caldo de pollo recipe!