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Caldo de Pollo

Program Contact: Julie Evenson, Extension Coordinator Supervisor SNAP-Ed
(360) 228-7305 •

  • Prep time: 20 minutes
  • Cooking time: 45 minutes
  • Servings: 6


  • 1 tablespoon oil
  • 1 lb chicken thighs, bone in (boneless is fine too)
  • 8 cups water
  • 1 bunch cilantro
  • 1 tomato, whole
  • 1 onion, ends cut off and peeled
  • 4 whole peppercorns
  • 1 bay leaf
  • 2 cloves of garlic
  • 1 chayote (güisquil), quartered
  • 1 cabbage, cut into 6 wedges
  • 3 carrots, peeled and cut in half
  • 1-2 celery ribs
  • a few pieces of fresh or frozen corn
  • 3 small potatoes
  • 2 cups peeled and diced yucca or a small bag frozen yucca
  • Salt to taste
  • Avocado, Lime, Sour Cream (for serving)


  1. Fill a medium saucepan halfway with water, bring to a boil.
  2. Add the yucca. Boil until tender, it should take about 30 minutes. Note: If you put the yucca in the water before it boils, the yucca will stay tough.
  3. While the yucca cooks, place all of the remaining ingredients in a large pot and add water to cover.
  4. Bring to a boil and skim until the broth is clear.
  5. Simmer for about 45 minutes or until chicken, cabbage and potatoes are cooked through.
  6. Remove the tomato, peppers and cilantro from the pot. Pour some of the broth on it and using a spoon, mash the tomato, peppers and cilantro to get the most flavor out of it, then discard.
  7. Add the yucca and serve.

Serving Suggestion: Ladle soup over cooked rice, add lime, sour cream and avocado.

¡Vea la receta en español!

Nutrition Information

Calories per serving-344; Servings per container-2; Protein-26.2g; Total Fat-6.4g; Saturated Fat-1.7g; Cholesterol-67mg; Total Carbohydrate-46.5g; Fiber-6.4g; Sodium-134mg; Calcium-93mg; Iron-3mg; Potassium-967mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories a day is used for general nutrition advice

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