काल्दो दे पोयो (मैक्सिकन चिकन सूप)
Caldo de pollo is the Mexican home-kitchen chicken soup: bone-in chicken gently simmered into a clear golden broth, then loaded with chunks of carrot, potato, chayote, squash, and sweet corn on the cob. Skimming the foam and keeping the pot at a bare simmer keeps the broth clean-tasting and the meat fall-off-the-bone tender, while a squeeze of lime and a scatter of raw onion and cilantro at the table wake the whole bowl up.
Cover 1.4 kg bone-in, skin-on chicken with about 3 liters of water in a 6-quart pot, add a halved onion, smashed garlic, and 2 bay leaves, bring to a boil, and skim off the foam; drop to a gentle simmer, stir in bouillon and salt, and cook 25 minutes, then add carrots, potatoes, chayote, corn rounds, and a tomato and simmer 12 minutes, then add squash and cabbage plus a tied cilantro bunch for a final 8 minutes until everything is fork-tender; fish out the onion, bay, and cilantro, taste for salt, and ladle over a spoonful of rice with chopped onion, cilantro, lime, and chiles at the table.
- Skim the gray foam as it first comes to a boil and never let it hit a rolling boil afterward — that is what keeps the caldo clear instead of cloudy.
- Add vegetables in stages (hard roots first, soft squash last) so nothing turns to mush before the potatoes are done.
- Keep rice, lime, raw onion, cilantro, and chiles on the side so each person seasons their own bowl fresh.
Equipment
- Large stockpot or Dutch oven (6-quart / 6-liter)
- Chef's knife
- Cutting board
- Ladle
- Spoon or fine-mesh skimmer for foam
- Tongs
सामग्री
For the caldo
- 1.4 kg bone-in, skin-on chicken (thighs and drumsticks), or 1 whole chicken, cut into pieces
- 3 L water, enough to cover the chicken by about 2 in / 5 cm
- white onion, halved
- garlic, smashed
- bay leaves
- chicken bouillon, optional; use gluten- and soy-free brand to keep the caldo allergen-free
- fine sea salt, plus more to taste
- carrots, peeled, cut into thick coins
- waxy potatoes (Yukon Gold), peeled, quartered
- chayote, peeled, cut into wedges
- corn on the cob, husked, each cut into 3 rounds
- Mexican gray squash or zucchini, cut into thick half-moons
- 200 g green cabbage, cut into 2 wedges; optional
- Roma tomato, quartered
- fresh cilantro, tied with kitchen string
To serve
- cooked white or Mexican red rice, spooned into each bowl
- limes, cut into wedges
- white onion, finely chopped
- fresh cilantro, chopped
- serrano or jalapeño chiles, sliced; optional
- corn tortillas, warmed
विधि
- स्टेप01
Put the chicken pieces in a 6-quart stockpot and add the water so it covers the chicken by about 2 inches (5 cm). Add the halved onion, smashed garlic, and bay leaves. Bring to a boil over high heat and, as the gray foam rises, skim it off the surface with a spoon or fine-mesh skimmer — this is the single biggest step toward a clean-tasting, clear caldo de pollo.
- स्टेप02
Lower the heat to a gentle simmer (small lazy bubbles, never a rolling boil), partially cover, and cook 25 minutes. A bare simmer keeps the meat tender and stops the broth from turning cloudy. Stir in the chicken bouillon and the 2 tsp salt.
- स्टेप03
Add the carrots, potatoes, chayote, corn rounds, and quartered tomato. Return to a simmer and cook 12 minutes, until the potatoes and carrots are just tender when pierced with a knife tip.
- स्टेप04
Add the squash and cabbage wedges and tuck in the tied cilantro bunch. Simmer 8 minutes more, until the squash is tender but still holds its shape and the cabbage turns silky.
- स्टेप05
Fish out and discard the bay leaves, onion halves, and the cilantro bunch. Taste the broth and adjust with salt until it tastes bright and savory rather than flat. If you like a cleaner bowl, lift the chicken out, pull the meat off the bones in large chunks, and slip it back into the pot.
- स्टेप06
Spoon a little cooked rice into each warm bowl, ladle in the caldo with a piece of chicken and a mix of vegetables, and top with chopped onion and cilantro. Pass lime wedges, sliced chiles, and warm tortillas so everyone can season their own bowl at the table.
Make ahead
The broth is even better made a day ahead: simmer the chicken with the onion, garlic, and bay through step 2, then cool and refrigerate. The next day, lift off any set fat, bring the broth back to a simmer, and cook the vegetables in stages just before serving so they stay firm and bright.
Storage
Cool leftovers quickly and refrigerate in an airtight container for up to 4 days. Store the rice, tortillas, and raw garnishes separately so they stay fresh. Reheat the caldo gently on the stove just until steaming; avoid a hard boil, which can toughen the chicken and dull the vegetables.
Variations
Vegetarian caldo de verduras
Skip the chicken and build the pot on a good vegetable broth. Add a drained can of chickpeas and a handful of quartered mushrooms for body, and cook the vegetables in the same staged order. Naturally vegan and every bit as comforting.
Pressure cooker / Instant Pot
Add the chicken, water, onion, garlic, bay, bouillon, and salt and cook on high pressure 15 minutes with a natural release. Switch to sauté, add the carrots, potatoes, chayote, and corn for 6 minutes, then the squash and cabbage for a final 3 to 4 minutes.
Spicy chipotle caldo
Stir 1 to 2 chopped chipotles in adobo plus a spoonful of the sauce into the broth in step 2 for a smoky, gently spicy version. Finish with extra lime to balance the heat.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
अक्सर पूछे जाने वाले
What cut of chicken is best for caldo de pollo?
Bone-in, skin-on pieces — thighs and drumsticks especially — give caldo de pollo its rich, golden body because the bones and connective tissue release gelatin and flavor as they simmer. A whole chicken cut into pieces works beautifully too. Boneless breast alone makes a thinner, blander broth, so if that is all you have, add a few extra bones or wings to the pot.
Why is my caldo de pollo cloudy, and how do I keep it clear?
Cloudiness comes from boiling too hard, which emulsifies fat and stirred-up proteins into the broth. Skim off the gray foam as the pot first comes to a boil, then hold it at a gentle simmer for the rest of the cook. That gentle heat is what gives a clear, clean caldo de pollo.
Do you put rice in caldo de pollo?
Traditionally the rice is cooked separately and spooned into each bowl at the table, so it does not soak up all the broth or turn mushy in the pot. Mexican red rice or plain white rice are both classic. If you prefer a one-pot meal, stir a handful of rinsed rice into the caldo for the last 18 to 20 minutes and add a splash more water.
Can I make caldo de pollo ahead and freeze it?
Yes. The broth and chicken freeze well for up to 3 months; freeze them before adding the softer squash and cabbage, since those turn watery once thawed. Cool completely, freeze flat in bags, then reheat gently and simmer in fresh vegetables so the finished caldo de pollo tastes just-made.
Is caldo de pollo healthy?
It is one of the lighter comfort foods — lean protein from the chicken plus a generous load of vegetables in a broth with no cream or thickeners. To keep sodium in check, use low-sodium or no bouillon and season with salt gradually, and remove the chicken skin before serving if you want to trim the fat.
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