Traditional Caldo De Pollo Chicken Soup Recipes

CALDO DE POLLO

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.

Provided by jack&lanasmommy

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

Caldo de Pollo image

Steps:

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.
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.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Provided by Beth Alberts

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Caldo De Pollo (Mexican Chicken Soup) image

Steps:

Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

Ingredients

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

TRADITIONAL CALDO DE POLLO (CHICKEN SOUP)

This is our family recipe which I have modified a bit for people who don't like onions, or celery. It still contains these ingredients but I use my food processor to chop it super tiny. I also use a tea ball infuser for the cilantro because I don't like cooked cilantro. I don't like the way it looks and feels once cooked but without it your soup will not taste the same. Same reason why I leave the cabbage out of my soup, even though my family recipe calls for it. If you like cooked cabbage I have included it as an optional ingredient. To keep your recipe healthy you can use boneless, skinless chicken breast. If you do, throw a wing in there in order to get some flavor. You can use your leftover veggies, you really can play with the recipe as it calls for a lot of veggies. You can leave out some, or add others that you may like with chicken.

Provided by Gabby B

Categories Mexican

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 17

Traditional Caldo De Pollo (Chicken Soup) image

Steps:

In a food processor, finely chop onions, celery, and garlic.
Puncture jalapeno with a knife.
In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil.
Tuck the cilantro into the ball infuser and drop into stockpot.
Let everything simmer for about 20 to 30 minutes.
Add halved potatoes and simmer for 5 minutes.
At this point taste the broth for flavor. Add salt if needed.
Add carrots and chayote and simmer for another 5 minutes.
Add green beans and simmer for 3 to 5 minutes.
Test potatoes to make sure they are cooked. If they are turn off heat.
Finally, add zucchini and cabbage and let these veggies cooked with the heat of the broth. Cover and let it sit approximately 3 minutes.
Serve with lime and garnish with chopped onions/cilantro if desired. OR serve over plain rice.

Nutrition Facts : Calories 344, Fat 18.3, SaturatedFat 5.2, Cholesterol 81.3, Sodium 113.2, Carbohydrate 23.4, Fiber 4.1, Sugar 5.7, Protein 22.8

Ingredients

1 whole chicken
32 ounces water
1 jalapeno
1 medium onion, finely chopped
3 garlic cloves, finely chopped
fresh ground pepper
salt
1/2 bunch fresh cilantro
2 celery ribs, finely chopped
2 chayotes, peeled and cubed
3 carrots, sliced
1/4 lb green beans, chopped
4 small red potatoes, halved
3 fresh corn on the cob, cut into nibblets
2 medium green zucchini, sliced
2 medium yellow zucchini, sliced
1/2 head cabbage, quartered (optional)

CALDO DE POLLO (CHICKEN SOUP)

Another family favorite from my "Low Fat Mexican Recipes." Chicken soup is not only good for your soul, but good for your body too!

Provided by Happy Hippie

Categories Chicken Breast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Caldo De Pollo (Chicken Soup) image

Steps:

In a large pot, cover chicken breasts with water and bring to a boil.
Cook for 10 minutes, skimming off any fat that floats to the surface.
Add seeded and diced chiles (be sure to wear rubber gloves and don't touch your face).
Add onion, celery, carrots, bay leaf and seasonings.
Reduce heat, cover pot and simer for 30 minutes.
Remove chicken, debone and add back to pot.
Add zucchini, salt and pepper.
continue simmering until vegetables are tender.
Remove bay leaf before serving.

Nutrition Facts : Calories 164.3, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 125.3, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 28.7

Ingredients

4 skinless chicken breasts, bone-in
8 cups water
2 chilies (Anaheim or New Mexico)
1 onion, quartered
4 stalks celery, diced in large pieces
4 carrots, sliced in large pieces
1 bay leaf
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 cup fresh cilantro, chopped
1/2 teaspoon cumin
2 zucchini, sliced in large pieces
salt and pepper

More about "traditional caldo de pollo chicken soup recipes"

HOW TO MAKE CALDO DE POLLO RECIPE | CHICKEN SOUP

Jan 07, 2014 Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the …
From mexicoinmykitchen.com
4.9/5 (85)
Total Time 1 hr 5 mins
Category Soups
Calories 254 per serving

Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.

Traditional Caldo De Pollo Chicken Soup Recipes

CALDO DE POLLO

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.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

TRADITIONAL CALDO DE POLLO (CHICKEN SOUP)

CALDO DE POLLO (CHICKEN SOUP)

Another family favorite from my "Low Fat Mexican Recipes." Chicken soup is not only good for your soul, but good for your body too!

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