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Traditional Caldo De Pollo (Chicken Soup)

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“This is our family recipe which I have modified a bit for people who don't like onions, or celery. It still contains these ingredients but I use my food processor to chop it super tiny. I also use a tea ball infuser for the cilantro because I don't like cooked cilantro. I don't like the way it looks and feels once cooked but without it your soup will not taste the same. Same reason why I leave the cabbage out of my soup, even though my family recipe calls for it. If you like cooked cabbage I have included it as an optional ingredient. To keep your recipe healthy you can use boneless, skinless chicken breast. If you do, throw a wing in there in order to get some flavor. You can use your leftover veggies, you really can play with the recipe as it calls for a lot of veggies. You can leave out some, or add others that you may like with chicken.”
1hr 10mins

Ingredients Nutrition


  1. In a food processor, finely chop onions, celery, and garlic.
  2. Puncture jalapeno with a knife.
  3. In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil.
  4. Tuck the cilantro into the ball infuser and drop into stockpot.
  5. Let everything simmer for about 20 to 30 minutes.
  6. Add halved potatoes and simmer for 5 minutes.
  7. At this point taste the broth for flavor. Add salt if needed.
  8. Add carrots and chayote and simmer for another 5 minutes.
  9. Add green beans and simmer for 3 to 5 minutes.
  10. Test potatoes to make sure they are cooked. If they are turn off heat.
  11. Finally, add zucchini and cabbage and let these veggies cooked with the heat of the broth. Cover and let it sit approximately 3 minutes.
  12. Serve with lime and garnish with chopped onions/cilantro if desired. OR serve over plain rice.

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