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| Type | Soup |
|---|---|
| Place of origin | Spanish |
| Main ingredients | Chicken,vegetables, water |
Caldo de pollo (Spanish pronunciation:[ˈkaldoðeˈpoʎo], lit. 'chicken broth') is a commonsoup that consists ofchicken andvegetables.
What makes this soup different from many other versions ofchicken soup is that unlike the Braziliancanja,caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken. Other differences are that the vegetables are usually of a heartier cut.Potato halves, not cubes, are used, and whole leaves ofcabbage are added.
A typical recipe forcaldo de pollo will include the following: first garlic boiled in water, adding chicken pieces (drumsticks, breasts, thighs), slicedcarrots, slicedchayote, slicedcelery,potato halves,garbanzo beans,corn on the cob, dicedtomato, slicedonion, mincedcilantro, and cabbage.[1]
While it is common to eatcaldo de pollo plain, most add lemon juice orhot sauce. Some recipes call for cubed avocado added just before eating.Caldo de pollo can also be served with hot corntortillas. InMexico it is also common to add steamed orMexican rice in the same bowl while serving, especially atfondas. In other Latin American countries, it is calledsopa de pollo and notcaldo, which means literally soup instead of broth.[2]
Many Latin American countries, particularly Mexico, use this home-cooked meal during illness as a means to the healing of cold viruses, and after a woman gives birth, though in other cultures therecipe for this is significantly lighter than the traditional Mexican dish.
