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Caldo de Pollo (My Other Get-Well Soup) 🌮
If Nonna’s pastina was the Italian cure-all of my childhood, caldo de pollo is the one I reach for now when somebody in my house needs a little fixing up. Tender chicken, big chunks of vegetables, and rice in a broth so savory it tastes like it simmered all day. It is humble and healing and all happens in one pot. A squeeze of lime and a handful of cilantro right at the end make the whole thing come alive.
Ingredients
- 10 cups water
- 2 cups chicken broth
- 3 chicken breasts
- 1/2 white or yellow onion
- 4 garlic cloves
- 2 Roma tomatoes
- 3 potatoes cubed
- 2 corn stalks quartered
- 2 carrots peeled and sliced
- 2 celery ribs
- 2 zucchini cubed
- 4 tbsp chicken bouillon divided
- 1 cup white rice
- Handful of cilantro
- Squeeze of lime
- Salt if needed
Instructions
- In a large stock pot, add water, chicken broth, onion, garlic, tomatoes, chicken breast and 1 tbsp chicken bouillon. Bring to a boil.
- Remove the tomatoes, onion, and garlic from the pot and add to a blender along with 1 cup of the broth the chicken cooked in and 1 tbsp chicken bouillon. Blend until smooth.
- Remove chicken once it’s cooked through (this takes about 15-20 minutes after boiling, depending on size of your breast). Shred the chicken.
- Add the blended tomato mixture into the broth. Add shredded chicken, corn, potatoes, carrots, celery, rice and 2 tbsp of chicken bouillon. Mix and cook on medium for 15 minutes.
- Add zucchini and cook for another 10 minutes. Taste for salt, and add if desired.
- Add handful of cilantro and a squeeze of lime. Mix and enjoy!
Nutrition
Tips for Making This Recipe
Simmer the chicken gently rather than boiling it hard; a low, steady simmer keeps the meat tender and the broth clear.
Cut the vegetables into big, hearty chunks so they hold their shape and feel substantial in the bowl.
Add the rice toward the end, or cook it separately and spoon it in, so it does not turn mushy in the broth.
Finish each bowl with fresh lime and cilantro; that bright hit at the end is what makes caldo de pollo taste like home.
Frequently Asked Questions
What cut of chicken is best for caldo de pollo?
Can I make caldo de pollo ahead of time?
What do you serve with caldo de pollo?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large stockpot or Dutch oven
- A sharp knife for the hearty vegetables
- A citrus juicer for plenty of fresh lime
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