Caldo de Pollo

Ingredients

Instructions

1. 1

   Prepare the vegetables and aromatics: slice the onion, peel and cut the carrot into thin half-moons, cut the zucchini into bite-size half-moons, lightly crush the garlic cloves, roughly chop the cilantro, and cut the lime into wedges. Thin carrot slices help the soup finish within 30 minutes.

2. 2

   Place the chicken breast, water, half of the onion, the garlic, 1 dried chile de árbol, salt, and black pepper in a medium pot. Bring to a gentle boil over medium-high heat, then immediately lower to a steady simmer. Skim off any foam in the first few minutes for a clearer broth.

3. 3

   Simmer for 10 minutes, then add the carrot and the remaining onion. Continue simmering for 6 minutes. Keep the heat gentle rather than rapidly boiling so the chicken stays tender and the broth remains clear.

4. 4

   Add the zucchini and the remaining dried chile de árbol, and simmer for 5 to 6 minutes more, until the zucchini is just tender and the chicken reaches an internal temperature of 74°C. Avoid overcooking the zucchini; it should hold its shape.

5. 5

   Transfer the chicken to a board and let it sit for 2 minutes, then shred or slice it. Return the chicken to the pot. Taste the broth and adjust with a little more salt if needed.

6. 6

   Turn off the heat and stir in most of the cilantro. Serve hot in bowls with the remaining cilantro and lime wedges on the side for squeezing over just before eating.

Nutrition per serving

Notes

• •For a milder soup, leave the chiles de árbol whole and remove them before serving; for more heat, break them open before adding.
• •If you want an even clearer broth, keep the pot at a bare simmer and do not stir much during cooking.
• •This is a light, low-fat version made with chicken breast; chicken thighs give more flavor but increase the fat.
• •Serve with warm corn tortillas or cooked rice if you want a heartier meal, though these are not included in the nutrition.

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