Carrillo Family Recipe of Caldo de Pollo
Growing up in a traditional Mexican household, my mother would always welcome the winter season with Caldo de Pollo. This translates to, “Chicken Soup” but it is more like a chicken and vegetable soup. Caldo de Pollo is a quick and healthy dish that will help you load up on veggies, just as the flu season is approaching.
These are the ingredients that my mom uses, feel free to substitute any of the veggies.
- 5 pounds chicken legs & thighs (remove the skin)
- 2 gallons water
- 2 tablespoons minced garlic
- 2 tablespoons salt
- 1 bay leaf
- 1 cube chicken bouillon
- 4 large carrots, peeled and cut into large chunks
- 4 large potatoes, cut into large chunks
- 4 zucchinis, cut into large chunks
- 4 tomatoes, cut into large chunks
- 1 chayote, cut into large chunks
- 1 large red onion, cut into large chunks
- ½ bunch fresh cilantro, chopped
- ½ jalapeño, chopped
- ½ avocado, diced
Place the chicken into a large pot and pour water over chicken, add chicken bouillon, bay leaf, garlic, and salt. Cover and bring to a boil. Mix in carrots, potatoes, zucchinis, chayote, tomatoes, and onion. Turn the heat to medium-low and boil until carrots and potatoes are tender (approximately 45 minutes to 1 hour). Stir in chopped cilantro simmer for 5 minutes and serve with jalapeño and avocado.
The aroma of Caldo de Pollo reminds me of the commonality amongst Latino’s of expressing their love through cooking. Hope you enjoy this recipe!