Caldo de Pollo Recipe

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: Dinner

Cuisine: Spanish

Servings: cups

Calories: 124.31kcal

Author: Lauren Aloise

Ingredients

1 whole chicken cut in pieces or 6-8 chicken thighs or 2 chicken carcasses
10 cups water
4 carrots peeled and cut into large pieces
1 leek cleaned and chopped, including the green part
1 large onion cut in half
1 large potato quartered
3 sticks celery cleaned and cut into pieces
1 piece pumpkin or butternut squash about the size of two large carrots
1 bay leaf
½ tablespoon whole black peppercorns
1 sprig fresh parsley
1 tablespoon salt added to taste

US Customary - Metric

Instructions

Place the chicken pieces into a large pot with the skin on, then cover with water so the chicken is submerged under about 3 inches of liquid. Add all of the vegetables and bring to a boil over medium-high heat.
Skim away any scum with a slotted spoon, then lower the heat. Simmer uncovered for 1 ½ hours, skimming any more foam that forms.
Turn off the heat and let the broth cool for about 15 minutes. Strain the broth 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) to make Spanish chicken soup.

Notes

For extra flavor and color, add dried ñora pepper or a similar dried sweet pepper, cayenne pods, or a few threads of saffron.
A longer cooking time doesn't make better chicken broth; it can ruin a stock by bringing out bitter flavors. One-and-a-half hours is the sweet spot!
To store the chicken broth, seal it in an airtight container within 2 hours of cooking and refrigerate for 3-4 days. Freeze for up to 6 months with no loss in quality. I always freeze my broth in two-cup containers, which are perfect for most recipes.
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.
Optional Toppings: In Spain, we love adding things to caldo de pollo to make a chicken soup. You can add the chicken meat, garbanzo beans, small noodles, chopped jamón Serrano, and even hard-boiled egg. Some people also add rice.

Nutrition