First Step: Prepare the Chicken and Broth
Start with a whole chicken weighing approximately 4 to 5 pounds, or use bone-in, skin-on pieces for richer flavor. Rinse the chicken under cold water and place it in a large stockpot. Add 4 garlic cloves (whole), half a white onion peeled and halved, and season generously with salt. Cover everything with enough water to submerge the chicken by about an inch or two.
Bring the pot to a boil over medium-high heat. As the water reaches a rolling boil, skim off any foam or impurities that rise to the surface using a ladle or fine mesh skimmer. This step is essential to keep your broth clear and clean tasting. For tips on making clear broth, see this guide.

Second Step: Simmer the Broth
Once the broth is boiling and scummed, reduce the heat to low. Cover the pot with a lid slightly ajar and let the broth simmer gently for about 1 hour. This slow simmer extracts the rich flavors from the chicken and develops a deeply nourishing base.

Third Step: Prepare and Add Vegetables
While the broth simmers, prepare the vegetables: 4 large carrots cut into chunks, 3 russet potatoes cut into eighths, 2 zucchinis sliced into half-inch pieces, 4 corn cobs halved, and half a head of cabbage cut into eighths.
After the hour has passed, carefully remove the chicken from the pot and set aside to cool slightly. Add all the prepared vegetables to the simmering broth.

Fourth Step: Optional Blended Sauce
To intensify the flavor and add a gentle heat, prepare the optional blended sauce. Combine in a blender:

• 4 Roma tomatoes
• 3 garlic cloves
• 1 white onion
• 1 serrano pepper
• 1 teaspoon oregano
• a pinch of cumin
• 1 to 1.5 cups of hot broth from the pot

Blend until smooth, then stir this sauce into the pot with the vegetables. Continue simmering covered for 10 to 15 minutes or until the vegetables are tender.

Fifth Step: Shred the Chicken and Finish Cooking
While the vegetables cook, shred the chicken meat off the bones using forks or your hands. Discard the skin and bones. Return the shredded chicken to the pot.
Add approximately ¾ cup of coarsely chopped cilantro with stems for freshness. Taste the soup and adjust salt if needed. Cover and simmer for another 10 minutes to meld the flavors together.

Final Step: Rest and Serve
Remove the pot from heat and let the caldo de pollo rest uncovered for about 5 minutes to deepen the flavors. Serve each bowl with lime wedges, chopped jalapeños, and warm tortillas on the side. This dish is comforting and filling but also light and hydrating, making it suitable for any season or when recovering from illness.