Caldo de Pollo

Caldo de Pollo

jack&lanasmommy

"This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 606 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 2080 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  2. Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Footnotes

  • Cook's Note:
  • The pot should be covered with a lid at all times when you are not adding ingredients.

Reviews

Read all reviews 17
Most helpful
Most positive
Least positive
Newest

I am definitely going to try this recipe as I love homemade soups but I'm just curious, the picture shows corn on the cob and cabbage and yet neither is listed in the recipe......but I will def...

Perfect recipe and very easy to follow!! I added chile chipotle peppers and some Munster cheese to garnish and spice! But this I great as is!! Taste just like abuelitas!!! ??

Great recipe!! I made it but added one tablespoon of dried cumin, halved the salt and added corn on the cob. Even halving the recipe, it fed 8+ people.

I always add corn and cabbage, and it comes out tasting the same as my gramma's used to. Love this - thank you!!!

My daughters really like it . I used chicken stock instead of water and a roasted chicken ( $4.99 Costco , I buy a couple and freeze for chicken recipes ) . I haven’t tried serving it with fresh...

I was looking for a recipe similar to a Mexican soup I used to get from a catering truck in the neighborhood I used to work in. (Now know it's called caldo de pollo :) ). I've been craving it fo...

Made it for the family. Husband loved it!!

This was excellent! Sooo easy to make. I added cumin, black pepper, and more salt to mine. Also I had lime, cabbage, cilantro, and Fritos as garnishings. Made the entire amount, ate two bowls......

I made this and tweaked it to taste of course. I excluded zucchini and chayote only because I didn't have it on hand. I also used a gallon of chicken stock and a gallon of water instead of all w...

Other stories that may interest you