Caldo de pollo – homemade Mexican chicken soup Recipe
Caldo de pollo is the Mexican version of chicken broth – an aromatic chicken stock with large chunks of vegetables and a touch of lime and cilantro. In Mexico it’s often served to people who are ill or chilled, just like a hot bowl of broth is in Poland. The difference lies in the add‑ins: instead of noodles you get rice, corn and fresh herbs.
This caldo de pollo combines the comforting familiarity of classic chicken broth with bright Mexican flavors: lime, cilantro, corn and rice. Large chunks of vegetables and tender chicken make it a complete, warming meal in a bowl.
Chef's tips
Use bone‑in chicken pieces for the best flavor and a rich, gelatinous broth. Don’t skip skimming the foam at the beginning – it’s the key to a clear, appetizing soup. If you have time, let the soup rest for 10–15 minutes off the heat before serving so the flavors meld even better.
How to serve
Serve with warm tortillas or crusty bread on the side. You can also offer sliced avocado, finely chopped onion or a spoonful of salsa for those who want to customize their bowl. For a heartier meal, increase the amount of rice slightly or add extra vegetables such as zucchini or green beans.
Ingredients
- chicken - 1.2 kg
- carrot - 3 piece
- celery stalk - 2 stalk
- potatoes - 3 piece
- onion - 1 piece
- garlic - 3 clove
- corn on the cob - 2 piece
- rice - 80 g
- bay leaf - 2 piece
- allspice berries - 3 piece
- cilantro - 1 bunch
- lime - 2 piece
- salt - 2 teaspoon
Preparation
- Rinse the chicken under cold water. Place it in a large pot and cover with about 3 liters of cold water.
- Cut the onion in half (you don’t need to peel it), lightly crush the garlic with a knife. Peel the carrots and cut them in half lengthwise, cut the celery into large pieces.
- Add the onion, garlic, carrots, celery, bay leaves, allspice berries and 1 teaspoon of salt to the pot with the chicken.
- Bring to a boil over medium heat, then reduce the heat so the soup only gently simmers. Skim off the foam from the surface with a spoon for the first 10–15 minutes so the broth stays clear.
- Simmer over low heat for about 40 minutes, until the meat is tender and starts to come away from the bone.
- Meanwhile, peel the potatoes and cut them into large chunks. Cut each corn cob into 3–4 pieces. Rinse the cilantro, cut off the thicker stems (save them for the broth), and set the leaves aside to chop before serving.
- After 40 minutes of cooking, remove the onion, garlic, celery stalks and thicker cilantro stems if you added them. Add the potatoes, corn pieces and rice.
- Cook for another 20–25 minutes, until the potatoes are tender and the rice is cooked. Season the soup with more salt if needed.
- Take out the chicken pieces, remove the meat from the bones and shred or cut into smaller pieces. Return the meat to the pot.
- Cut the limes into quarters and chop the cilantro. Serve the soup hot, sprinkled with fresh cilantro, with a lime wedge to squeeze into the bowl just before eating.
Storage
Zupę przechowuj w lodówce bez dodatku świeżej kolendry i limonki, te dodawaj dopiero na talerzu. Możesz ją zamrozić, ale ryż po rozmrożeniu będzie bardziej miękki – jeśli planujesz mrożenie, ugotuj ryż osobno i dodawaj przy podgrzewaniu.
