GUATEMALAN CHICKEN SOUP (CALDO DE POLLO)
Chicken soup is a classic meal for any time of the year. Today, I’m sharing one of my favorite variations from my family to yours; Guatemalan Caldo de Pollo. This is a perfect dish for winter and will keep you warm during future blizzards to come. Every country in Latin America has its version of Caldo. The original Caldo is thought to have originated from Mexico and then spread throughout countries in Central and South America, prompting variations in cuisine based on their native ingredients. Thankfully, my recipe uses food available in local grocery stores like Wegmans, Price Rite, and Aldi. A good Caldo de Pollo starts with the broth. Bouillon cubes or concentrates are great for a quick soup; however, I highly recommend making chicken stock from scratch if you’re able to. Start with sautéing pieces of chicken meat or scraps in a large pot over medium-high heat. Using leftover chicken bones from prior meals will add more flavor to your broth. Saute for 5-8 minutes, occasionally stirring, until chicken pieces are browned. Once that is done, start adding the vegetables. The veggies I use for a simple stock are two halved carrots, two halved celery sticks, a large onion quartered, and a whole head of garlic sliced in half from its side to expose all the cloves. Then add a bunch of cilantro and stir the contents together before adding enough water to fill up the pot to just a half-inch below the rim. Bring it to a boil and reduce the heat to medium-low, then let it simmer for 1½ to 2 hours. If using an instant pot or pressure cooker, it can be made in 45-50 minutes on its Soup/Stock setting. (Pro-tip: Save veggie scraps in the freezer using a Ziploc bag for future stocks.) Once the stock is done, pour it carefully over a strainer into another pot and then discard the used chicken bones and vegetables. Taste the stock for seasoning and add salt and pepper to taste before adding the rest of the ingredients. A whole chicken is traditionally used for Caldo, but you can use any cut you want. I used bone-in, skin-on chicken thighs, which are generally cheaper and give a richer chicken flavor. For the vegetables, slice four large, peeled carrots, quarter four medium, peeled potatoes, and dice two Roma tomatoes. I also added two bay leaves for a more pepper-like taste. Once everything is in, let the soup simmer on the stove for 45 minutes (20-25 minutes in the pressure cooker) until the meat and veggies are cooked. Once finished, you can either shred the meat or leave it whole. Serve with fresh corn tortillas, white rice, and boiled corn on the cob. An extra cilantro sprig is perfect for a garnish. Tasting this soup brought me straight back to my childhood and gave me fond memories of spending time with family. I hope it provides comfort and warmth to you and your loved ones during this season.
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