Easy Caldo de Pollo is a simple, one pot chicken soup recipe made from scratch! This soup is a classic with juicy chicken, a flavorful broth and lots of tender veggies!
2PoundsBoneless Skinless Chicken Breasts or Thighs
115 OunceCan Sweet Corn or 2 – 3 Corn on the Cob, peeled and cut into 3 pieces
2MediumZucchiniquartered and cut into ½ inch pieces
2Bay Leaves
8CupsWater
1.5PoundsRusset Potatoes3 ½-4 cups once diced, peeled and roughly diced
For serving: Lime Wedges and Cilantro
Instructions
Heat a large soup pot over medium heat and add the olive oil and onion and cook until the onion becomes translucent.
Then add the garlic, cumin powder, salt and pepper, stir and cook until the garlic becomes fragrant.
Add the celery, carrots, chicken, corn, zucchini, bay leaves and pour in the water.
Stir and bring to a boil over high heat. Then reduce the heat to medium heat and let it simmer for 15-20 minutes, or until the chicken is cooked through and the squash is soft.
Remove the chicken from the broth and add in the potatoes.
Stir and let the potatoes cook until they become soft.
In the meantime, roughly shred the chicken then set aside.
Once the potatoes have cooked, add more salt to taste and remove the pan from the heat.
Serve by pouring the broth into a deep bowl and adding some of the shredded chicken to the top of the soup and garnishing with cilantro and squeezing over fresh lime juice.
Notes
This soup is good stored in the refrigerator for up to one week.