Caldo de pollo, specifically the Colombian version with potatoes (
), is a fundamental, nourishing broth featuring bone-in chicken, aromatic herbs, and potatoes as a staple for breakfast or recovery. This simple yet restorative dish is characterized by its clear broth and is commonly served with cilantro, avocado, and lime. For a traditional recipe, visit My Colombian Recipes Caldo de Pollo con Papa (Chicken and Potatoes Broth)
A diferencia de las sopas de pollo claras de otros países, el caldo colombiano se caracteriza por ser sustancioso, espeso y muy nutritivo. La clave no está solo en el pollo, sino en el uso de papas nativas y hierbas frescas.
Pruebe la sal y el punto de las papas. Retire el tallo de cilantro. Apague el fuego y deje reposar tapado por 10 minutos.
En Colombia, este plato es sinónimo de familia y salud.
¡Disfruta de esta reconfortante receta! Es un abrazo en forma de sopa.
In Colombia, Caldo de Pollo (or Caldo de Papa con Pollo) is a breakfast staple and a famous "levanta muertos" (lifesaver) for recovery. Unlike thick stews like Ajiaco, this is a clear, comforting broth focused on simple flavors. Traditional Colombian Caldo de Pollo
This recipe follows the authentic preparation found on My Colombian Recipes. Ingredients
Chicken: 2–3 bone-in chicken breasts or thighs (bone-in provides the best flavor).
Potatoes: 1 lb of potatoes (Pastusa or Sabanera), peeled and sliced or cubed.
Aromatics: 2 scallions (cebolla larga), 3–5 cloves of garlic, and 1 medium white onion. Seasoning: 1 tsp ground cumin, salt, and pepper to taste. receta caldo de pollo colombia link
Garnish: A generous handful of fresh cilantro and, optionally, avocado slices. Preparation Steps
Prepare the Base: In a large pot, combine the chicken with roughly 8–12 cups of water or chicken stock.
Add Aromatics: For a smoother broth, blend the garlic, onions, and scallions with a little water before adding them to the pot. Season with cumin, salt, and pepper.
Simmer: Bring to a boil, then reduce heat and simmer for about 25–30 minutes until the chicken is cooked through.
Add Potatoes: Add the potatoes and half of the cilantro. Cook for another 15–20 minutes until the potatoes are fork-tender.
Finish: Remove the chicken to shred it (optional) or leave it in whole pieces. Return the meat to the pot. Serve:
Ladle into bowls and top with fresh cilantro. It is traditionally served with a side of arepa or " calado " (toasted bread). Key Differences from Mexican Caldo Caldo de Pollo (Mexican Chicken Soup) – Masienda
In Colombia, Caldo de Pollo (also known as Caldo de Pollo con Papa) is a staple breakfast dish or a traditional remedy for hangovers (guayabo) and colds . It is characterized by its clear, flavorful broth and the use of starchy potatoes . Colombian Caldo de Pollo Recipes Caldo de Pollo con Papa
(My Colombian Recipes): A traditional home-style recipe featuring bone-in chicken, two types of potatoes (pastusa and criolla), and a blended base of garlic, onions, and scallions Caldo de Pollo Casero
(Pollo Colombiano): A simple, step-by-step guide for making a basic homemade broth using chicken breast, cilantro, and onion Sopa de Pollo Colombiana Caldo de pollo, specifically the Colombian version with
(Pollos Eldorado): A hearty version that emphasizes using both red and yellow potatoes for different textures in the broth Colombian Style Chicken Broth
(Second Harvest): A straightforward list of ingredients including cumin, garlic powder, and fresh green onions for an authentic flavor profile Caldo Básico de Pollo
(My Colombian Recipes): A foundational recipe for a basic Colombian chicken stock used as a base for other soups . Key Ingredients & Preparation Cómo hacer un delicioso caldo de pollo colombiano
The traditional Colombian chicken broth, known as Caldo de Pollo Caldo de Papa con Pollo
), is a staple breakfast and a famous remedy for hangovers and colds. It is characterized by its simple yet flavorful combination of chicken, potatoes, and fresh herbs like cilantro. Traditional Colombian Caldo de Pollo Recipe Ingredients
: 1 whole chicken in pieces or specific parts like thighs, breasts, or wings. Using carcasses or wings can make the broth more "powerful". : Traditional recipes use Papas Pastusas
, often peeled and sliced or cubed. Some variations also include Papa Criolla (small yellow potatoes).
: Long green onion (cebolla larga), garlic cloves (crushed or minced), and a bunch of fresh cilantro.
: Salt, pepper, and sometimes a pinch of cumin or "color" (achiote/food coloring).
: Carrots, celery, or a garnish of avocado and lemon juice when serving. Step-by-Step Preparation Boil the Base Guía Definitiva: El Auténtico Caldo de Pollo Colombiano
: In a large pot, add the chicken pieces and water (about 1.5 to 2 liters). Add the green onion, crushed garlic, and a sprig of cilantro. Initial Simmer
: Bring to a boil and cook for about 20 minutes to extract the chicken flavor. Add Potatoes
: Incorporate the sliced potatoes and any other vegetables like carrots. Season with salt and pepper.
: Reduce the heat and simmer for another 20 to 30 minutes until the potatoes are soft and the chicken is fully cooked. Finish & Serve
: Remove the large sprigs of onion and cilantro if desired. Serve hot in a large bowl, garnished with freshly chopped cilantro. Pollo Colombiano Expert Tips & Resources "Levanta Muertos"
: For a richer flavor, cook the chicken with the bone-in to release more nutrients and collagen. Authentic Guide : Follow the recipe on My Colombian Recipes for a classic family-style version. Quick Version Pollos Eldorado Blog
offers a straightforward method using chicken breast for a lighter soup.
Apaga el fuego y deja reposar tapado por 10 minutos.
El error común es hervir todo junto de inmediato. El secreto del sabor profundo está en el sofrito inicial.