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

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