Caldo de Pollo Recipe

Pot of chicken stock with chicken and vegetables inside

5 from 7 votes

Caldo de pollo is a traditional Spanish chicken broth. This easy recipe uses common vegetables, chicken pieces, and herbs to make a delicious and comforting homemade broth.

Prep Time15

Cook Time1 30

Total Time1 45

Course: broth, Soup

Cuisine: Spanish

Servings: cups

Calories: 91.39kcal

Author: Lauren Aloise

Ingredients

1 whole chicken Cut into smaller pieces. You can also use chicken thighs (6-8) or two chicken carcasses (a perfect way to get even more out of a Sunday roast).
4 carrots peeled and cut into large pieces
1 leek cleaned and roughly chopped (you can use the whole leek in the stock, even the tough green part)
1 large onion cut in half
1 large potato quartered
3 sticks of celery cleaned and cut into pieces
1 piece pumpkin Use a small piece of pumpkin or butternut squash (about the size of two large carrots)
1 bay leaf
½ tablespoon whole black peppercorns
1 sprig parsley
1 tablespoon salt add this little by little at the very end, to taste

Instructions

Place your chicken into a large pot, skin on. If using a whole chicken I recommend cutting it into pieces so it releases more flavor.
Cover with water (about 10 cups/2.5 liters).
Add all of the vegetables and bring to a boil over medium-high heat.
Skim away any scum with a slotted spoon and lower to a simmer. Simmer, uncovered, for 1.5 hours skimming any more foam that forms.
Turn off the heat and let the broth cool for about 15 minutes and then strain using a fine-mesh strainer.
Adjust for salt if you are enjoying as is -- or freeze without salt to use in other recipes calling for chicken stock. You can also add optional toppings (see below) for Spanish chicken soup.

Notes

Tips

For extra flavor and color, add dried ñora pepper (or a similar dried sweet pepper), cayenne pods (for a kick of spice!), or a few threads of saffron to this broth.
If you’d like to make low-fat chicken stock, simply spoon off the hardened layer of fat that will rise to the top after a couple of hours in the fridge.
Many people think that it’s the longer the better for chicken broth. But that is not true. Too much time can ruin a stock. 1.5 hours is a good amount of time for a chicken broth. This will be the point where the veggies and chicken bones have given the majority of their flavor to the broth, without adding any bitter flavors.

Storage Instructions

Chicken broth will last 3-4 days when stored properly in the fridge. It should be in an airtight container and stored within two hours of cooking.

Chicken broth can be frozen for up to six months with no loss in quality. And it’s safe to eat even after that. I always freeze my Spanish broth in two-cup containers, which are perfect for most recipes calling for homemade stock.

Optional toppings for chicken soup:

In Spain we love adding things to caldo de pollo to make a chicken soup. You can add back the chicken meat, some garbanzo beans, small noodles, chopped jamón Serrano, and even hard-boiled egg. Some people also add rice to make chicken and rice soup.

Nutrition