Caldo De Pollo Recipe

Name: Caldo De Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 chicken breasts, bone and skin attached; 1 tablespoon Kosher salt; 3-4 carrots, peeled and cut into big chunks; 1 white onion, rough chopped; 3 medium zucchinis; 2-3 stalks of celery, rough chopped; 1 small head of cabbage, quartered; 1 green bell pepper, diced; 2 chicken bouillon cubes; 1 teaspoon onion powder; 1 teaspoon garlic powder; Black Pepper to taste

Servings: persons

2-3 chicken breasts, bone and skin attached
1 tablespoon Kosher salt
3-4 carrots, peeled and cut into big chunks
1 white onion, rough chopped
3 medium zucchinis
2-3 stalks of celery, rough chopped
1 small head of cabbage, quartered
1 green bell pepper, diced
2 chicken bouillon cubes
1 teaspoon onion powder
1 teaspoon garlic powder
Black Pepper to taste

1
Boil chicken in 8 cups of salted water and chop vegetables while chicken is cooking. If you've ever had Caldo before, you know the vegetables are cut in large chunks putting a whole new meaning to rough chop.
2
After removing the chicken and setting aside to cool so that I could remove the skin and bones, I skimmed the broth to remove some of the fat and to have better clarity of the broth. After doing so, I added two bouillon cubes, the vegetables, and two handfuls of rice. My hands are small, so this wasn't a lot of rice...less than a cup.
3
Once chicken has cooled, remove skins and bones. Cut the breasts into chunks and place back into soup.
4
Add your seasonings lastly. I added black pepper to taste...not a lot of pepper because Bebe was going to be eating this for supper. Cook in a covered pot for around 30 minutes or until vegetables are tender. Adjust seasonings to your taste and serve. Some people like to add diced avocado or cilantro to this just before serving. Let your taste buds do the talking.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-3 chicken breasts, bone and skin attached, 1 tablespoon Kosher salt, 3-4 carrots, peeled and cut into big chunks, 1 white onion, rough chopped, and more.

Yes, Caldo De Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caldo De Pollo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions