Grandma's Cozy Caldo de Pollo
Warm up with my Grandma's cozy caldo de pollo recipe! This authentic Mexican chicken soup is packed with flavor and so easy to make. The ultimate comfort food! Get the recipe now.
Grandma's Cozy Caldo de Pollo : A Taste of Mexico
Remember those days when you felt a bit under the weather, and your grandma just knew what you needed? this caldo de pollo recipe is basically that feeling in a bowl.
It's warm, comforting, and tastes like a hug from abuela. honestly, is there anything better?
A Sip of History: More Than Just Soup
Caldo de pollo is so much more than just mexican chicken soup . it's a staple across latin america, each family adding their own twist.
Originating as a peasant dish designed to nourish and restore, this authentic mexican chicken soup is easy to prepare (difficulty level: easy) and takes about an hour, give or take, to make a big pot of mexican soup chicken goodness, about 6-8 servings in total.
Why You'll Absolutely Love This
This recipe is all about wholesome goodness. chock-full of veggies and lean chicken, it's a nutritional powerhouse. this caldo de pollo recipe isn't just delicious; it's packed with protein, vitamins, and is perfect when you are feeling under the weather! this is especially great for a cold winter evening, or even just those days when you need comfort food, it makes a perfect bowl of pollo soup mexican chicken .
Plus, using my method brings a unique flavour!
Now, let's talk ingredients, shall we?
Alright, let's dive into what you'll need to whip up this amazing caldo de pollo recipe . Seriously, once you get the hang of it, you'll be making it all the time.
Grandma's Cozy Caldo de Pollo Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients to Get Started
First things first, the ingredients.
Main Players
Chicken: you'll need 1 whole chicken (about 3-4 lbs/ 1.4-1.8 kg ), cut into pieces. or, if you're like me and sometimes short on time, use 3 lbs (1.
4 kg) of chicken thighs and drumsticks. look for chicken that's plump and has a nice, healthy pink color.
Broth base: 1 large yellow onion , quartered, 4 cloves garlic , smashed. also get 2 carrots , roughly chopped and 2 celery stalks , roughly chopped.
Don't forget 1 bunch cilantro stems ! we're reserving these for maximum flavour.
Liquid Gold: You'll need 8 cups (2 liters) water for the broth.
Seasoning: 1 teaspoon salt , plus more to taste, ½ teaspoon black peppercorns , and 2 bay leaves .
Soup Additions
- Veggies: 2 medium zucchini , chopped and 2 carrots , peeled and sliced. Grab 2 Yukon gold potatoes , peeled and cubed, too.
- Something Extra: 1 cup frozen corn kernels . Also, 1 (15-ounce/425g) can chickpeas , drained and rinsed.
- Garnish: Fresh cilantro leaves, chopped. You'll also need Lime wedges, for serving. Wanna add some heat? Grab 1 jalapeño pepper , finely diced (remove seeds for less heat).
Seasoning Notes: The Secret Sauce
Honestly, the right seasoning takes this authentic Mexican chicken soup from good to amazing .
Spice combinations: don't be shy with the salt. it's crucial for drawing out the flavors. a little goes a long way! consider this as an authentic pollo soup mexican chicken , just like the mexican caldo de rez recipe .
Flavor Boosters: Garlic is your best friend. Use it liberally! Also, the cilantro stems in the broth are a total game-changer. It's like a Mexican Soup Chicken .
Quick Subs: No peppercorns? A pinch of black pepper works fine. If you cannot find cilantro, you may want to add parsley.
Equipment: Keep It Simple
This caldo de pollo recipe doesn't require fancy gear. It's one of the best chicken soup recipes homemade .
The Must-Have: A large stockpot or Dutch oven. At least 6 quarts/6 liters.
The Essentials: A cutting board and a chef's knife. You can survive with a smaller pot or pan, but things might get cramped.
Household hacks: don't have a fancy ladle? a big spoon works just as well! are you ready to learn how to make caldo de pollo mexican chicken soups ? this mexican style chicken soup it's going to be delicious, perfect for this weather.
Enjoy one of the best mexican soup recipes and a good pollo recipe !.
Okay, let's dive into making some seriously good caldo de pollo ! honestly, this mexican chicken soup is my go-to comfort food.
It's like a warm hug in a bowl. forget those bland, watery chicken soup recipes. we're talking about something with real flavor, you know?
Grandma's Cozy Caldo de Pollo: A Taste of Mexico
This isn't just any chicken soup recipe homemade . it’s caldo de pollo , inspired by my abuela. this authentic mexican chicken soup recipe has some seriously vibrant flavours, and if you follow these steps, then you will be able to make some seriously good caldo! perfect for chilly nights, or, honestly, anytime you need a little tlc.
Prep Steps: Your Mise en Place Mission
First things first, getting everything prepped is key. the essential mise en place – fancy french for “everything in its place.
” chop your veggies, measure your spices. organisation will seriously save you a ton of time in the kitchen. also, remember to wash your hands before you start.
No one wants extra ingredients of the germ kind in their mexican soup chicken !
Step-by-Step: Caldo Magic in the Making
Right, here’s how to conjure up some soup magic:
- Broth Time: In a big pot, throw in your chicken (about 3-4 lbs is ideal, but don't sweat it if it's a bit more), quartered onion, smashed garlic, chopped carrots and celery, plus cilantro stems, 8 cups of water , 1 teaspoon salt , peppercorns, and bay leaves.
- Simmer Down: Bring it to a boil, then turn the heat down to low. Cover and let it simmer for at least 30 minutes . The chicken needs to be fully cooked (internal temp of 165° F/ 74° C ).
- Shred It: Take the chicken out and let it cool a bit. Then, shred the meat, ditching the skin and bones.
- Strain Away: Strain the broth through a sieve to get rid of all the bits. Return the broth to the pot.
- Veggie Party: Add your chopped zucchini, carrots, potatoes, corn, and chickpeas to the broth.
- Simmer Again: Simmer until the veggies are nice and tender, like 15- 20 minutes .
- Chicken Reunion: Put the shredded chicken back in and heat it all up.
- Season and Serve: Add salt and pepper to taste. Garnish with cilantro and serve with lime wedges. You can even add jalapeño for a kick!
Pro Tips: Secrets to Caldo Success
- Don't boil the broth like crazy! A gentle simmer is what you want.
- Want to make it spicier? Throw in a chopped jalapeño – careful with the seeds, though!
- You can make this Pollo recipe a day ahead. Honestly, the flavors get even better overnight.
So, there you have it – my kinda fool-proof caldo de pollo recipe . it’s proper mexican style chicken soup . trust me, once you make this, you'll never look at another can of chicken soup again! what’s great about how to make caldo de pollo mexican chicken soups is the fact that you can easily find the ingredients at your local grocery shop! want a mexican caldo de rez recipe next? let me know! enjoy and bon appétit!.
Or, as they say in mexico: provecho!
Alright, let's talk caldo de pollo recipe specifics. These are the little things that'll take your Authentic Mexican Chicken Soup from "meh" to "¡delicioso!"
Recipe Notes: Making it Yours
Presentation is Key: Plating Like a Pro
Okay, so you've made this beautiful mexican soup chicken masterpiece. don't just dump it in a bowl! ladle it in carefully.
Garnish with a generous handful of fresh cilantro. a lime wedge is essential. for extra flair, a dollop of sour cream or a sprinkle of crumbled queso fresco looks amazing .
Honestly, presentation makes a huge difference. i love using these deep, rustic bowls to serve pollo soup mexican chicken , makes it extra cozy.
Perfect Pairings: Sides & Sips
Okay, so you've got your mexican caldo de rez recipe (or chicken version) ready. what to serve with it? warm tortillas are a must, for dipping and scooping.
I am telling you, it's how my grandma always did it. some fluffy mexican rice on the side is also awesome.
For drinks, think refreshing. a cold agua fresca (like horchata or jamaica) is perfect. or just a nice, crisp beer.
¡salud!
Leftover Love: Storage Secrets
Let's be real. you probably won't finish all this mexican style chicken soup in one go. no worries! store leftovers in an airtight container in the fridge for up to 3-4 days.
It tastes even better the next day, tbh. you can also freeze it! just let it cool completely first. it will be great for 2-3 months.
When reheating, simmer on the stove until heated through. or microwave it if you're impatient like me. just make sure you stir it a few times.
Remix Time: Variations to Try
Want to spice things up? throw in a diced serrano pepper for some heat. for a lighter option, skip the potatoes and add more zucchini.
Wanna make it veggie? easy! use vegetable broth and add some tofu or extra veggies. what i am saying is that this pollo recipe is your canvas.
Get creative.
Nutrition Nuggets: Health Benefits
Chicken soup recipes homemade are packed with goodness. it is full of protein from the chicken and vitamins from the vegetables.
It's also hydrating. it's basically the perfect comfort food that's actually good for you. it’s also a classic when you feel a little under the weather because it's naturally soothing.
It's like a hug in a bowl. the ingredients in how to make caldo de pollo mexican chicken soups , contains around 350-400 calories and contains at least 30g of protein and 5g of fiber per serving.
So there you have it! you have my recipe notes to elevate your mexican soup recipes . time to get cooking.
You know what? don't be intimidated. just have fun with it! you've got this!
Frequently Asked Questions
What's the secret to getting the most flavourful broth in this caldo de pollo recipe?
The key is patience and good ingredients! Don't skimp on the broth – use a whole chicken or bone-in chicken pieces for a richer flavour. Also, a gentle simmer extracts the most flavour from the ingredients, so avoid a rolling boil. Think of it like brewing a proper cuppa – low and slow is the way to go!
Can I make this caldo de pollo recipe ahead of time?
Absolutely! In fact, many people find that Caldo de Pollo tastes even better the next day as the flavours meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. It's like a good Sunday roast – even better the next day as leftovers!
Is there a way to make this a spicy caldo de pollo recipe? I like a bit of a kick!
Definitely! You can easily add some heat. The easiest way is to dice a jalapeño pepper and add it to the soup along with the other vegetables, remember to remove the seeds if you want less heat. Alternatively, add a serrano pepper or a pinch of cayenne pepper to the broth while it simmers - like adding chilli flakes to your spag bol'!
I'm trying to eat healthier. Can I make this caldo de pollo recipe lower in carbs?
Yes, you can easily adapt it! Omit the potatoes and corn, and add more non-starchy vegetables like cauliflower, green beans, or bell peppers. You can even bulk it up with spinach or kale for extra nutrients. It's all about swapping out the usual suspects with healthier alternatives, much like swapping chips for sweet potato fries!
What are some good toppings to serve with this caldo de pollo recipe?
Think of it like building your own burrito bowl! Great toppings include chopped onions, avocado slices, shredded cheese (like Monterey Jack or cheddar), a dollop of sour cream or Greek yogurt, and a variety of hot sauces. Fresh cilantro and a squeeze of lime juice are essential, too! It's all about customising it to your liking.
Can I substitute the chicken for something else, or even make a vegetarian version of this caldo de pollo recipe?
Of course! For a vegetarian version, substitute vegetable broth for chicken broth and add more vegetables like mushrooms, bell peppers, and spinach. Omit the chicken and replace with tofu. If you are just looking for another substitute for chicken, you can add pork or beef to the broth. It's all about customising it to your liking.
