Caldo de pollo casero is a comforting preparation widely eaten in Costa Rica, made with bone-in chicken pieces and plenty of vegetables, ideal for cold days or when looking for something nutritious and simple.
It’s also the base for many other Costa Rican recipes, such as arroz con pollo and bastimento.
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Costa Rican Homemade Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Cuisine: Costa Rican
Ingredients
- 1 chicken, in bone-in pieces (breast, leg, wing)
- 2 liters of water (about 8.5 cups)
- 1 stalk of celery
- 1 piece of white onion
- 3 cloves of garlic
- 2 large carrots, in pieces
- 2 yellow potatoes, in pieces
- 1 whole corn on the cob, sliced
- Fresh mint and cilantro, to taste
- Salt and pepper, to taste
Preparation
- Add the chicken, place the chicken in a large pot with the water, celery, onion, garlic, salt, and pepper.
- Cook, cook over medium heat for 25 to 30 minutes, until the chicken is fully cooked and the broth has good flavor.
- Add the vegetables, stir in the carrot, potato, and sliced corn on the cob.
- Continue cooking, cook 15 to 20 more minutes, until the vegetables are tender.
- Season, adjust the salt and add fresh chopped mint and cilantro.
- Serve, serve hot, in a deep bowl, with good pieces of chicken and vegetables.
Tips for getting it right
- Using bone-in chicken pieces adds more flavor and body to the broth.
- Adding the vegetables after the broth has developed flavor keeps them from overcooking.
- Fresh mint and cilantro at the end give this broth its characteristic aroma.
- This broth is the perfect base for making arroz con pollo or bastimento.
Traditional variations
- Some families add chayote or green beans to the preparation.
- It’s also used as a base for more elaborate soups, such as meatball soup.
How to serve
Caldo de pollo casero is served hot, in a deep bowl, as a comforting main dish.
It’s a widely eaten recipe in Costa Rica, ideal for cold or rainy days.
Recommended sides
- White rice
- Corn tortillas
Did you know?
Caldo de pollo casero is the base for many other Costa Rican recipes, such as arroz con pollo tico and bastimento.
The combination of fresh mint and cilantro is what gives this broth its distinctive aromatic profile in Costa Rican cuisine.
Frequently Asked Questions
The bone adds more flavor and body to the broth during cooking, resulting in a tastier broth.
They're added after the chicken has cooked and the broth has developed flavor, to keep the vegetables from overcooking.
It's the perfect base for making arroz con pollo tico, bastimento, and other Costa Rican soups.
Fresh mint and cilantro, added at the end, are key to this broth's characteristic aroma.
