Caldo De Pollo

Name: Caldo De Pollo
Prep time: 20 min
Cook time: 110 min
Yield: 8
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; 1/2 bunch fresh cilantro, chopped

⏱️ Ready in 2h 10m 🥄 Prep 20 min 🔥 Cook 1h 50m 👥 8 servings

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.

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🔗 Recipe adapted from AllRecipes

📊 At a Glance

Prep 20 min

Cook 1h 50m

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 606

% Daily Value*

Total Fat 25.1g 32%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2080mg 90%

Total Carbohydrate 42.3g 15%

Dietary Fiber 6.7g 24%

Total Sugars 5.8g

Protein 51.6g 103%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.