Caldo de Pollo Recipe

This soup is very fresh and clean tasting - the chicken broth is the star of the show along with the fresh toppings. 

In my opinion, you HAVE to use bone-in chicken to get the flavor from the marrow

Safflower petals are considered the "poor man's saffron". They are also referred to as "Mexican, Spanish or Persian Saffron" or "Red Saffron". You don't need much to add that silky smooth rich flavor but it makes a huge difference. Yes, you can definitely substitute saffron, it is just more expensive.

Elle's Caldo de Pollo Recipe

BROTH

1 fryer chicken, chopped up (you can use bone in legs, breast, etc.) about 3-4 pounds

8 cups of water 

2 teaspoons of salt 

1 tsp pepper

SOUP

1 to 2 c Swanson chicken broth (I freeze mine which helps to cool the broth)

1 garlic clove peeled 

1/4 tsp strands safflower petals if you aren't bothered by MSG, this is a great price even though it isn't pure/fresh like the safflower it still works.

1/4 tsp oregano 

3 Celery stalks, sliced 

3 Large carrots peeled and cut into 3" pieces each 

1 potato, cut into 6 large pieces 

1 to 2 zucchini, cut in large pieces

GARNISH

avocado diced, optional 

½ white onion finely chopped 

1 lime, halved and squeezed into soup

¼ cup Cilantro chopped 

1/4 c tomatoes, diced 

sliced jalapeno or a few drops of siracha, optionals

Serve with Warm tortillas or tortilla chips, optional

For the broth, put chicken in a large stock pot. You can brown with oil first if you want. You could also add some large pieces of onion, celery and carrot to the stock. Cover with water. Add S&P and cover with lid. Bring to a soft boil and then reduce heat to simmer until chicken is tender and falling from bones.

Drain into a colander, reserving broth. Let both meat and broth cool. Add chicken broth to the stock. Once cool, skim fat off of the top. Take meat in the colander off of the bones and return to the empty stock pot. Return skimmed broth to the stock pot.

Add seasonings and celery and large carrots to stock pot and simmer for 5 to 10 minutes to soften. Add potato and simmer an additional 5 to 10 minutes. Add zucchini when only 10 to 15 minutes simmering left.

Serve with garnish on top of soup. You can serve this with corn or flour tortillas or tortilla chips if desired.