Traditional Caldo De Pollo (Chicken Soup)

Recipe by Gabby B
READY IN: 1hr 10mins
SERVES: 12-16




  • In a food processor, finely chop onions, celery, and garlic.
  • Puncture jalapeno with a knife.
  • In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil.
  • Tuck the cilantro into the ball infuser and drop into stockpot.
  • Let everything simmer for about 20 to 30 minutes.
  • Add halved potatoes and simmer for 5 minutes.
  • At this point taste the broth for flavor. Add salt if needed.
  • Add carrots and chayote and simmer for another 5 minutes.
  • Add green beans and simmer for 3 to 5 minutes.
  • Test potatoes to make sure they are cooked. If they are turn off heat.
  • Finally, add zucchini and cabbage and let these veggies cooked with the heat of the broth. Cover and let it sit approximately 3 minutes.
  • Serve with lime and garnish with chopped onions/cilantro if desired. OR serve over plain rice.