Directions
- Prepare the Broth: In a large pot, combine chicken, water, salt, garlic, and onion. Boil, then simmer for 30-40 minutes until the chicken is cooked. Skim off foam.
- Add Vegetables: Remove chicken, strain broth, and return to the pot. Add carrots, celery, corn, zucchini, potato, and cabbage. Simmer for 20 minutes.
- Shred the Chicken: Shred the chicken meat and return to the pot.
- Serve: Add cilantro, season with salt and pepper, and serve with lime wedges, avocado, jalapeño slices, and tortilla chips if desired.
Tips and Variations
- Spicy Kick: Add diced jalapeño or hot sauce.
- Vegetarian: Use extra vegetables or tofu instead of chicken.
- Herb Substitutes: Use parsley or epazote instead of cilantro.
- Serve with: Warm corn tortillas.
Storage
Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat.
Pairings
Pair with Mexican rice, a green salad, or a light Mexican beer like Corona. For non-alcoholic options, try agua fresca or Mexican hot chocolate.
FAQ
Q: Can I use boneless chicken? A: Yes, adjust the cooking time.
Q: Can I freeze this soup? A: Yes, for up to 3 months. Thaw in the refrigerator and reheat on the stove.
Q: How can I make the broth richer? A: Add chicken bouillon cubes or roast the chicken pieces first.
Q: Other vegetables? A: Try green beans, peas, or bell peppers.
Conclusion
Caldo de Pollo is a comforting and nutritious dish. With its tender chicken, fresh vegetables, and flavorful broth, it’s sure to become a family favorite. Enjoy the warmth and satisfaction of homemade Caldo de Pollo!
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