This post is also available in Spanish
When I was little and had a bad cold or a bad day, my mom would fix me a bowl of sopa de pollo. She said chicken soup will always make me feel better and it’s true. I still have chicken soup to this day when I don’t feel good and need comfort, the only difference being I now need to make it for myself!
Caldo de Pollo con Papa is a simple soup popular in Colombian homes. Chicken and potatoes are simmered in a delicious broth flavored with garlic, onions, scallions and cumin. And it’s all about the garnish, my mom said. Always served with fresh leaves of cilantro, avocado, ají and lime juice.
Buen provecho!
Ingredients:
(About 4 to 6 servings)
2 large chicken breasts, bone in
About 12 cups of chicken stock
1 teaspoon ground cumin
5 garlic cloves
1 cup of onion, diced
6 scallions, chopped
1/2 cup of chopped fresh cilantro
1 pound of potatoes, peeled and cut into chunks
Salt and pepper to taste
Directions
- Place the chicken in a large pot with the cumin, salt, pepper, and the chicken stock. Place the garlic, onions and scallions in a blender with 1/4 cup of water and blend. Add this mixture to the pot.
- Bring to a boil, reduce heat and simmer for about 30 minutes.
- Add half of the cilantro and potatoes. Season with salt and pepper and cook for about 30 minutes more or until the potatoes are tender.
- Remove the chicken from the pot, de-bone it, breaking the meat into bite sized pieces, and return the meat to the soup. Sprinkle with chopped cilantro and serve warm.
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Christine Pagan says
Sounds so good and comforting, I’m curious, which brand of chicken broth do you use?
Jenelle Novoa says
I personally just use water and chicken bouillon cubes when I don’t have the prepackaged broth. I counts 1 cube for every 2 cups of water so for the recipe you would need 6. I hope that help 🙂
Anonymous says
This look delicious! Perfect!
Thanks for the recipe …one more for my collection. 🙂
Rust says
What a beautiful soup! Thanks so much for the recipe …it’s a keeper! 🙂
Alan Bowman says
Hi Erica from Spain.
We always used to make our chicken stock from the carcase (plus any left over meat) from the Sunday roast. After boiling, to ensure that as much of the goodness from the bones had been leached out, the little bits of meat still adhering to the carcase would be picked off and added to the stock. = instant soup for when needed.
Here in Spain they have Sopa Picadillo which comprises Chicken stock with meats (chicken, serrano ham trimmings, etc), hard boiled egg (chopped), and a starch (potatoes or croutons or fideo pasta), with various chopped herbs afloat in the soup.
It is excellent and my favourite starter when we are out at a restaurant for lunch.
Angie@Angie's Recipes says
My mom made a very similar soup, but using pork spareribs instead of chicken. This looks very fresh, tasty and flavourful.
Evelyne@cheapethniceatz says
What a coincidence I posted about broth too! Will definitely give your recipe a try and yep loving the garnishes.
grace says
this is a simple yet satisfying bowl of food, erica! i like it!
Joanna says
I just had a question about how much water to add at step one. All it says is to add water but now how much.
Erica Dinho says
Sorry….It was a mistake. It’s chicken broth or stock (about 12 cups).
REA says
I just made this soup for my family. Everyone was a little under the weather. It tourned out delicious! Very flavorful, and comforting. Thank you for sharing.
Judith says
This was delicious and will definitely make it again
Love the cilantro lime avocado
garnish
Thank you
James says
It looks delicios. I guess it doesn’ require that much time to cook it?
Isabella says
This is the BEST SOUP EVER i used half of the ingredient because the last two times ive made it for me and my boyfriend its turned out to be a lot! But its soooo good and i love it with some hot sauce, lime and avocado! Make this soup you will not regret it