Try this Caldo De Pollo recipe, or contribute your own.
- 1/8 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- sea salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1 14.5 oz can diced tomatoes
- 1/2 tablespoon garlic powder
- 1 chicken carcass (place in a large soup pot and add enough bring to a boil and simmer for 2 hours or until all the meat has fallen off the bone. pick out the bones and discard. â add another 4-6 cups of water to bring back to a soup-like consistency)
- 5 carrots, diced
- 1 red onion diced
- 1 cup salsa verde (i like the trader joe’s brand)
- Carbohydrate 53.7453212396675 g
- Cholesterol 0 mg
- Fat 2.35842770988247 g
- Fiber 15.2085939676072 g
- Protein 6.61829143472886 g
- Saturated Fat 0.369698011417642 g
- Serving Size 1 1 Recipe (497g)
- Sodium 424.847372388643 mg
- Sugar 38.5367272720603 g
- Trans Fat 0.501575062738433 g
- Calories 239 calories
Step-by-step
- After you have removed all the bones from the soup pot, add 4-6 more cups of water if needed back to the pot to bring to a soup like consistency.
- Add all remaining ingredients, mix well and simmer for another 30-45 minutes.
- Taste and add more seasoning if desired.
- If you like it spicier kick up the cayenne pepper and cumin!!
- Top with diced avocado and cilantro! Enjoy!
Swapping canned diced tomatoes for fresh paste alters the overall liquid viscosity and reduces the natural acidity present in the simmering pot. Extracting maximum flavor requires simmering the chicken carcass in water for a full two hours until the collagen breaks down completely and the meat detaches effortlessly from the bone. Discarding the remaining structural bones prevents splintering hazards while retaining the rendered fats necessary for body. Straining the liquid through a fine-mesh sieve removes any remaining cartilage fragments before the secondary vegetable simmer begins.
Assessing vegetable doneness relies on tactile and visual cues rather than a digital thermometer. Carrots are fully cooked when a paring knife slides through the thickest center with zero resistance, typically requiring thirty to forty-five minutes of gentle simmering. Red onions soften and become translucent long before the root starches fully gelatinize in the broth. Keeping the heat at a low simmer rather than a rolling boil prevents the vegetables from breaking apart and turning the broth cloudy.
Spices like cumin, smoked paprika, and cayenne bloom effectively when added alongside the canned tomatoes and salsa verde during the final simmering phase. Toasting ground spices in a dry skillet for sixty seconds before adding them to the liquid releases fat-soluble aromatic compounds. Adjusting the heat level upward with extra cayenne requires caution because capsaicin intensifies as moisture reduces during prolonged cooking. Whisking the spices thoroughly prevents clumping on the surface of the broth.
Naturally gluten-free and dairy-free, this preparation accommodates various dietary parameters without requiring alternative thickeners like flour or cornstarch. Leftovers maintain optimal quality for up to four days when stored in a sealed glass container in the refrigerator below 40 degrees Fahrenheit. Reheating the soup requires bringing it back to a gentle simmer for ten minutes to ensure uniform temperature distribution throughout the diced vegetables.
