Frequently features a spoonful of arroz rojo (red rice) and chipotle peppers in the broth.
Unlike American chicken noodle soup, which often features shredded meat and uniform dice, an authentic is rustic and chunky. The Protein: It traditionally uses whole bone-in chicken pieces
For added texture and freshness. Sliced Avocado: Adds a creamy, luxurious texture. Salsa or Serranos: For those who want to add a spicy kick.
Beyond its exceptional taste, a hot bowl of caldo de pollo functions as a powerhouse of nutrition. How It Works
3 lbs bone-in, skin-on chicken pieces (thighs, drums, split breasts) 10 cups cold water 1 large white onion, halved 4 garlic cloves, peeled and smashed 1 tbsp sea salt (adjust to taste) 2 large carrots, cut into 1-inch chunks 2 Yukon Gold potatoes, quartered 1 chayote squash, cored and chopped into chunks 1 corn on the cob, cut into 4 rounds
Some popular variations of caldo pollo include: