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Chicken Caldo with Potatoes and zucchini

Chicken Caldo with Potatoes and Zucchini

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Large Dutch oven or soup pot sturdy and roomy enough to fit the chicken pieces and liquids
  • Sharp chef’s knife for chopping vegetables and cutting chicken
  • Cutting board separate boards for meats and veggies if you’re avoiding cross-contamination
  • Wooden spoon or heatproof spatula to sauté aromatics and stir the soup
  • Ladle for serving
  • Measuring cups and spoons for accurate seasoning

Ingredients
  

  • 1 whole chicken about 3–4 lb, cut into pieces (alternatively, 4 chicken breasts or thighs, bone-in for extra flavor)
  • 2  tbsp vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 large carrots peeled and cut into ½‑inch coins
  • 2  celery stalks diced
  • 4 medium russet potatoes peeled and cut into 1‑inch cubes
  • 2 medium zucchini sliced into ½‑inch rounds
  • 1 bay leaf
  • 1  tsp dried oregano preferably Mexican oregano
  • 1  tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • 6 cups chicken broth homemade or low-sodium store-bought
  • 4 cups water
  • 1 bunch fresh cilantro chopped
  • Juice of 1 lime optional, for brightness

Instructions
 

Brown the Chicken

  1. Heat the oil in your pot over medium-high heat.
  2. Season chicken pieces generously with salt and pepper.
  3. Brown in batches (about 3–4 minutes per side) until golden.
  4. Transfer to a plate and set aside.

Sauté Aromatics and Veggies

  1. Lower heat to medium. Add onions, garlic, carrots, and celery.
  2. Cook 5–7 minutes until softened and fragrant.
  3. Stir in cumin and oregano for another minute.

Build the Caldo

  1. Return chicken to pot along with any juices.
  2. Add potatoes, zucchini, broth, water, and bay leaf.
  3. Bring to a gentle boil.

Simmer to Perfection

  1. Reduce heat to low. Cover and simmer 30 minutes.
  2. Check if chicken is just cooked through, and potatoes are tender.
  3. Remove chicken, shred or chop meat, and discard bones or skin if desired.
  4. Return meat to pot; season with salt and pepper.

Finish and Serve

  1. Stir in chopped cilantro and lime juice if using.
  2. Ladle into bowls and garnish with extra cilantro, lime wedges, or chopped onion.
  3. Serve alongside warm corn tortillas or crusty bread for dipping.