In the Andean region of South America, particularly in Colombia, there exists a traditional dish that warms the hearts and bellies of its people. Caldo de Pollo, which translates to "chicken broth" in English, is a staple in Colombian cuisine that has been passed down through generations. This simple yet flavorful soup is a quintessential comfort food that not only nourishes the body but also brings families and communities together.
The origins of Caldo de Pollo Colombiano date back to the Spanish colonization of the region, where chicken was introduced as a primary protein source. Over time, Colombian cooks adapted the recipe to incorporate their own unique blend of indigenous and African influences. The result is a rich and aromatic broth made with tender chicken, vegetables, and herbs that reflect the country's cultural diversity.
Make a double batch. Colombian Caldo de Pollo tastes even better the next day when the starches have fully melded. caldo de pollo colombiano
Taste for salt. You will likely need more than you think because potatoes absorb salt.
No Colombian caldo is complete without the "picado." This is a fresh garnish of finely chopped cilantro and scallions added to the bowl just before serving. This final touch provides a bright, herbal contrast to the warm, salty broth. Many locals also add a side of white rice or a poached egg directly into the soup for extra heartiness. In the Andean region of South America, particularly
Aunque la base es la misma, Colombia es un país de regiones y cada una tiene su propia versión del caldo:
To make a traditional caldo de pollo colombiano, you begin with bone-in chicken pieces. Using the bone is non-negotiable, as it provides the gelatin and minerals that give the broth its body and restorative properties. The chicken is simmered in water with a generous amount of whole scallions, smashed garlic cloves, and salt. As the chicken cooks, it releases its juices, creating a base that is naturally savory without the need for heavy spices. The origins of Caldo de Pollo Colombiano date
In recent years, Caldo de Pollo Colombiano has gained popularity around the world, with food bloggers and chefs experimenting with the recipe. However, for Colombians, the soup remains a beloved tradition that evokes memories of childhood, family, and community. As one Colombian cook noted, "Caldo de Pollo es como un abrazo para el alma" - "chicken broth is like a hug for the soul."
In a large pot, add the chicken, water, half of the chopped onion, the minced garlic, and cumin. Bring to a boil, then reduce to a simmer. Skim off the white foam that rises to the top (this keeps the broth clean). Let it simmer for 30 minutes.
Caldo de pollo is the soulful heartbeat of Colombian breakfast culture. While many cultures view chicken soup as a remedy for the common cold, Colombians see it as the essential fuel to start a productive day. It is light yet revitalizing, simple yet deeply flavorful, and carries the nostalgic aroma of a grandmother’s kitchen.
While the chicken cooks, take the other half of the onion and the entire bunch of cilantro (stems and all). Put them in a blender with 1 cup of water. Blend until completely smooth. You should have a vibrant, dark green liquid.