Caldo de Pollo

This caldo de pollo turned out delicious on my first attempt! I didn't add much salt to the recipe, so feel free to add more to your liking. I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 606 Calories

Ingredients

• 2 tablespoons salt
• 2 tablespoons minced garlic
• 1 tablespoon garlic powder
• 1 cube chicken bouillon
• 1 large white onion, cut into large chunks
• ½ bunch fresh cilantro, chopped
• 5 pounds chicken leg quarters
• 4 large potatoes, peeled and cut into large chunks
• 4 large carrots, peeled and cut into large chunks
• 2 gallons water
• 4 zucchini, cut into large chunks
• 1 chayote, cut into large chunks

Recipe Instructions

Step 1

Place chicken legs into a large stockpot and pour water over chicken; add garlic, salt, and garlic powder.

Step 2

Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off bones, 1 to 2 hours.

Step 3

Stir in chicken bouillon cube and let dissolve.

Step 4

Add carrots, potatoes, zucchini, chayote, and white onion to the pot. Adjust heat to medium-low and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour.

Step 5

Stir chopped cilantro into soup. Simmer for 5 minutes and serve.