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5 from 2 votes
caldo de pollo recipe
Caldo de Pollo
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Caldo de soup is a heartwarming chicken soup with lots of vegetables that make it the perfect soup for the upcoming winter days. Easy to make and delicious to eat.
Course: Soup
Cuisine: Venezuelan
Keyword: caldo de pollo, mexican chicken soup
Servings: 5 people
  • 5 chicken drumsticks without skin
  • 4 cups chicken stock preferably low in sodium (or 1 bouillon cube)
  • 2 cups of water
  • 300 gr pumpkin
  • 2 medium-size carrot
  • 1 medium-size potato
  • 1 medium-size zucchini
  • 1 onion
  • ½ bell pepper
  • 1 garlic clove
  • 1 handful cilantro
  • 1 tbsp vegetable oil (I use sunflower oil)
  • 1 lime (optional)
  1. In a big pot, heat the oil and add the onion and bell pepper cut into slices. Cook for a couple of minutes, then add the minced garlic and cook for 1 minute until fragrant. Stir to avoid burning the garlic.
  2. Cut the pumpkin, potato and carrots into cubes of about 1 inch thick. Cut the zucchini into thick half-moons.
  3. Add the vegetables to the pot (except the zucchini). Add the chicken drumsticks. Cover with chicken stock and water (note 1). Let it boil for 15 minutes without a lid.
  4. Add the cilantro and the zucchinis. Let it simmer for 20 minutes and cover with a lid.
  5. Serve and add a lime juice to taste.
Recipe Notes

1. If you use the bouillon cube, use 6 cups of water in total.