Caldo de Pollo

Instructions

1. 1

   Sauté the aromatics. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. 2

   Cook the chicken and create the broth. Add the chicken pieces to the pot along with 8 cups of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface for a clearer broth. Cover partially and let it simmer for 20-25 minutes, until the chicken is cooked through.

3. 3

   Add the vegetables. Add the carrots, celery, potatoes, and corn rounds to the pot. Return to a simmer and cook for 15-20 minutes, or until the vegetables are tender.

4. 4

   Shred the chicken and finish the soup. Carefully remove the cooked chicken pieces from the pot and set them on a cutting board to cool slightly. Once cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the pot. Add the chopped zucchini and cilantro. Simmer for another 5 minutes, just until the zucchini is tender-crisp.

5. 5

   Serve. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the Caldo de Pollo into bowls, making sure each serving gets plenty of chicken, vegetables, and broth. Serve hot with lime wedges on the side for squeezing over the soup.