Caldo de pollo
|This article does not cite any references or sources. (January 2007)|
|Caldo de pollo|
|Place of origin||Mexico|
|Main ingredients||Chicken, vegetables, water|
|Cookbook:Caldo de pollo Caldo de pollo|
What makes this soup different from many other versions of chicken soup is that, alike the Brazilian canja, 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 of cabbage are added.
A typical recipe for caldo de pollo will include the following: first water boiled in garlic, adding chicken pieces (drumsticks, breasts, thighs), sliced carrots, sliced celery, potato halves, garbanzo beans, corn on the cob, diced tomato, sliced onion, minced cilantro, and cabbage.
While it is common to eat caldo de pollo plain, most add lemon juice or hot sauce. Some recipes call for cubed avocado added just before eating. Caldo de pollo can also be served with hot corn tortillas. In Mexico it is also common to add steamed or Spanish rice in the same bowl while serving, especially at fondas. In other Latin American countries, it is called sopa de pollo and not caldo, which means literally soup instead of broth.
Many Latin American countries, particularly Mexico, use this home-cooked meal during illness as a means to healing of cold viruses, and after a woman gives birth, though in other cultures the recipe for this is significantly lighter than the traditional Mexican dish.