Weekend Tradition: A Simple Recipe for Caldo de Pollo (Chicken Soup) for the Soul

 

In many Latino households, there is a belief that a good soup can cure just about anything—a cold, a long day, or a case of the blues. At the heart of this belief is caldo de pollo. More than just a Mexican chicken soup, it's a comforting, healing broth that feels like a warm hug from the inside out.

 

This comfort food recipe is a tradition, a way to show love and care. We've created a simple, modern version of this classic caldo de pollo recipe that’s perfect for a cozy weekend family meal.

 

The Best Ingredients

The secret to a truly soulful caldo is the quality of its ingredients. There are no complicated techniques here, so the flavor of each component is allowed to shine.

• Why Quality Matters: Using a fresh, whole chicken (or bone-in pieces) will yield a much richer, more flavorful broth than using boneless, skinless cuts. Fresh, vibrant vegetables are also key to the soup's nourishing power.

• Essential Vegetables and Spices:

  • A whole chicken, cut into pieces

  • Onion and garlic for the aromatic base

  • Carrots, celery, and potatoes for heartiness

  • Corn on the cob, cut into rounds

  • A bay leaf, a pinch of Mexican oregano, and salt

  • For the finish: Fresh cilantro, avocado, and lime wedges

 

The Recipe: Step-by-Step

This modern family meal comes together in one pot, making it as easy to clean up as it is to enjoy.

1. Prepare the Chicken and Broth: In a large stockpot, place your chicken pieces, a quartered onion, a few smashed cloves of garlic, and a bay leaf. Cover with cold water and bring to a simmer over medium heat. Skim off any foam that rises to the surface for the first 10-15 minutes. Let it gently simmer for about 45 minutes, or until the chicken is cooked through and tender.

2. Add the Vegetables: Remove the chicken from the pot and set it aside to cool slightly. Strain the broth to remove the onion and garlic, then return the clear broth to the pot. Add your chopped carrots, celery, potatoes, and corn. Bring back to a simmer.

3. Shred the Chicken: While the vegetables are cooking, remove the chicken meat from the bones and shred it into bite-sized pieces.

4. Combine and Simmer: Add the shredded chicken back to the pot with the vegetables. Add salt and a pinch of Mexican oregano. Let everything simmer together for another 20-30 minutes, until the vegetables are tender and the flavors have melded.

5. The Final Touches: This is the most important part! Serve the hot soup into bowls and let everyone customize their own. The essential final touches are a generous squeeze of fresh lime juice, a sprinkle of chopped cilantro, and a few slices of creamy avocado.

 

Serving with Love

The way you serve a meal is part of the experience. Presenting this soulful soup with care makes the moment even more special.

• Beautiful Bowls: Our minimalist, deep ceramic bowls are perfect for serving a hearty soup like caldo. Their weight and simple design make the vibrant colors of the soup stand out.

• Elevate the Meal: Using our modern, soft cloth napkins instead of paper towels elevates a simple family dinner into a more intentional, cherished tradition.