1-Step 1: Start the Broth Foundation Begin by placing your chicken in a large stockpot. Add 4 cloves of garlic, bay leaves, ½ white onion, and a generous pinch of salt. Cover everything with cold water, leaving about 3 inches of space at the top for the vegetables you’ll add later. Bring the pot to a boil over high heat, then immediately reduce to a gentle simmer and cover. Let it cook for 1 hour, maintaining a low, steady bubble.

2-Step 2: Prepare the Optional Sauce While your broth simmers, prepare the flavorful sauce that gives this Caldo De Pollo its authentic Mexican character. In a blender, combine 4 Roma tomatoes, 1 white onion, 1 serrano pepper, 3 cloves of garlic, 1 teaspoon oregano, and a pinch of cumin. Carefully ladle 1 to 1.5 cups of hot broth from your pot and add it to the blender. Blend until completely smooth, about 30-45 seconds.

3-Step 3: Skim and Clean the Broth After the hour of simmering, you’ll notice foam floating on top of your broth. Use a large spoon to carefully skim off this foam and discard it. This step is crucial for achieving a clear, clean-tasting broth. Remove and discard the spent garlic cloves and bay leaves as well, as they’ve already given their flavor to the broth.

4-Step 4: Prepare the Chicken At this point, you have a choice to make. For the most traditional presentation, you can leave the chicken whole in the pot. However, for easier serving and a more family-friendly version, remove the chicken from the broth and let it cool slightly on a cutting board. Once cool enough to handle, shred the meat using two forks, discarding the skin and bones. Return the shredded chicken to the pot.

5-Step 5: Add Vegetables and Sauce Now comes the fun part building your soup with beautiful, fresh vegetables. Add the blended sauce to your pot. Then add 3 russet potatoes cut into eighths, 4 whole ears of corn cut in half, 2 zucchinis cut into ½ inch pieces, 4 large carrots cut into pieces, and ½ head of cabbage cut into eighths. Add the vegetables in order of cooking time potatoes and carrots first since they take longer to soften, followed by zucchini and cabbage which cook more quickly. Bring everything to a boil, then reduce heat and simmer for 10-15 minutes until all vegetables are tender but still maintain their shape and color.

6-Step 6: Season and Finish Add 1 whole bunch of cilantro with stems or ¾ cup coarsely chopped cilantro to the pot. Taste your broth and adjust the seasoning with salt as needed. This final seasoning step is essential don’t skip it! Cover the pot and simmer for another 10 minutes to allow the cilantro to infuse its fresh flavor throughout the soup. Turn off the heat and let everything rest for 5 minutes before serving.

7-Step 7: Serve with Love Ladle the hot Caldo De Pollo into large, deep bowls. Serve with warm corn tortillas, chopped jalapeños for those who want extra heat, and lime wedges for squeezing fresh citrus over the top. The lime juice brightens all the flavors and is an essential finishing touch.