There’s something genuinely comforting about a steaming bowl of consome de pollo—that rich, soul-warming broth made with chicken, vegetables, and just the right amount of herbs. It’s a dish that brings back memories, doesn’t it? Like that feeling of warmth on a chilly evening or the care from a bowl of soup when you weren’t feeling top-notch. Let’s get into making the most flavorsome consome de pollo you’ve ever tasted.

Table of Contents

Recipe Overview

Course: Soup
Cuisine: Mexican
Total Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Kitchen Equipment Needed

Before we dive into the depths of flavors, make sure you have the following kitchen tools ready. They’re going to make preparing consome de pollo a breeze.

Large pot
Cutting board
Chef’s knife
Measuring cups and spoons
Strainer
Ladle

Ingredients

Here’s a table of what you’ll need. Make sure everything is fresh—that’s the secret to a soup that tastes like a hug in a bowl.

Ingredient	Quantity
Chicken (bone-in)	1.5 kg
Carrots, chopped	2 medium
Celery, chopped	2 stalks
Onion, quartered	1 large
Garlic cloves, smashed	4
Fresh cilantro	1 bunch
Bay leaves	2
Salt	2 tsp or to taste
Black peppercorns	1 tsp
Water	3 liters

Did you know? Consome de pollo is traditionally made using a whole chicken, which is why it’s packed with flavors.

Step-by-Step Instructions

Step 1 – Prep Your Ingredients

Rinse the chicken under cold water and pat dry.
Peel and chop the carrots.
Chop the celery.
Quarter the onion and smash the garlic cloves.

Note: Keeping the bones in the chicken enriches the broth with gelatin, making it not only tastier but also wonderfully silky.

Step 2 – Combine Ingredients

Place the chicken in a large pot.
Add chopped vegetables, whole bay leaves, smashed garlic, and peppercorns.
Cover with water.

A good broth comes from simmering, not boiling. It extracts flavors and keeps the broth clear.

Step 3 – Cook

Bring the mixture to a gentle simmer.
Reduce heat and let it bubble away for about 1 hour.
Skim off any foam that forms on the surface.

Fact: The foam is impurities from the chicken, and removing it ensures your consome is crystal clear.

Step 4 – Season

After the hour, remove from heat.
Take out the chicken and set aside.
Strain the broth through a sieve to catch any solids.
Return the clear broth to the pot, bring it to a simmer, and season with salt.

Salt is your friend here, but remember, it’s easier to add than to take away.

Step 5 – Serve

Shred some of the cooked chicken and add it back into the broth.
Ladle the hot consome into bowls.
Garnish with fresh cilantro.

Note: Fresh cilantro added at the end gives a burst of freshness that lifts the whole dish.

Additional Tips

For a richer broth, simmer with a piece of beef bone.
If the broth reduces too much, add a bit more water during cooking.

Pairing Suggestions

A bowl of consome de pollo stands glorious on its own, but here are a few ideas to make it a meal:

A side of warm, buttered tortillas.
A fresh salad with a zesty lime dressing.

Nutritional Information

Nutrient	Amount per serving
Calories	350
Protein	25g
Carbohydrates	10g
Fat	22g
Sodium	870mg
Fiber	2g

Approximation Note: These values are approximate. Individual needs may vary.

Dietary Information

This consome de pollo recipe is inherently gluten-free and low-fat. For a low-sodium version, reduce the salt and use no-salt-added chicken.

FAQs about Consome de Pollo

What is the secret to a clear consome de pollo?

To achieve a clear broth, simmer gently and skim often. Rushing the process by boiling will make it cloudy.

Can I make consome de pollo in a slow cooker?

Absolutely! Combine all ingredients in your slow cooker and set it on low for 6-8 hours. It’s perfect for developing deep flavors.

What are the best cuts of chicken for consome de pollo?

Bone-in cuts like thighs and legs are best. They lend a rich flavor and ensure the broth is hearty.

Can I freeze consome de pollo?

Yes, consome de pollo freezes beautifully. Cool it completely and store in freezer-safe containers.

How can I enhance the flavor of my consome de pollo?

Consider roasting the bones and vegetables before simmering. It adds a deep, caramelized flavor to the broth.

Are there any specific vegetables that work best in consome de pollo?

Onions, carrots, and celery are the traditional choices, but you can add potatoes or leeks for a twist.

How long does consome de pollo last in the refrigerator?

Properly stored, it will last for up to 4 days. Make sure it’s covered tightly.

Conclusion

There you have it—a consome de pollo recipe that’s as nurturing as it is delicious. Remember, the best dishes are made with patience and care, not speed. Let your broth simmer slowly and it will reward you with incredible flavor.

I’d love to hear how your consome de pollo turns out. Share your experiences, questions, or feedback in the comments below!

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