1-Getting started with Caldo de Pollo is simple and rewarding. Begin by preparing your ingredients, like washing and chopping the vegetables while rinsing the chicken. This sets the stage for a smooth cooking process. For more ideas on quick meals, check out our Easy No-Cook Salads on the blog.

2-Next, in a large pot, add water, the whole chicken, 4 garlic cloves, half a white onion, bay leaves, and a bit of salt. Bring it to a boil over medium-high heat, then cover and simmer for about 1 hour. Remember to skim off any foam that rises to keep the broth clear and tasty.

3-After simmering, remove the foam, garlic, and bay leaves from the pot. Shred the chicken if you like, then stir in the optional blended sauce made from 4 Roma tomatoes, 3 garlic cloves, 1 white onion, 1 serrano pepper, 1 teaspoon oregano, a pinch of cumin, and 1 to 1.5 cups of broth. Blend it until smooth for that extra flavor boost.

4-Now, add the vegetables: 4 large carrots, 3 russet potatoes cut into eighths, 2 zucchinis chopped into half-inch pieces, 4 corn ears halved, and half a head of cabbage cut into eighths. Bring the mixture back to a boil and simmer for 10 to 15 minutes until the veggies are tender. Finish by adding the chopped cilantro, adjust the seasoning, and let it simmer covered for another 10 minutes.

5-Let the soup rest for 5 minutes before serving. It’s best enjoyed with lime wedges and chopped jalapeños, alongside warm tortillas. This method ensures tender chicken and flavorful broth, with adaptations for vegan or low-calorie versions using plant-based proteins or skinless chicken.