First Step: Get Ingredients and Prep Ready
Wash and cut all vegetables as follows: 4 large carrots into chunks, 3 russet potatoes into eighths, 2 zucchinis sliced into half-inch pieces, 4 ears of corn halved, and ½ head of cabbage into eighths. Roughly chop about ¾ cup cilantro for garnish. Peel 4 garlic cloves and slice ½ a white onion. Having everything prepped beforehand makes the cooking process smooth and stress-free.

Second Step: Simmer Chicken with Aromatics
Place 1 whole chicken or bone-in, skin-on quarters into a large pot. Add the 4 garlic cloves, ½ white onion, 2 bay leaves, and salt to taste. Fill the pot with water, covering the chicken by a couple of inches (approximately 10-12 cups). Bring the water to a boil over medium-high heat.

Third Step: Skim and Reduce Heat
As the water begins to boil, skim off any foam or impurities that rise to the surface to keep the broth clear and clean. Once skimmed, reduce the heat to low and let it simmer. Cover the pot loosely and allow the chicken to simmer for about 1 hour. This slow simmering extracts deep flavor from the chicken into the broth.

Fourth Step: Prepare the Blended Sauce (Optional)
While the chicken simmers, prepare the spicy blended sauce. In a blender, combine 4 Roma tomatoes, 3 garlic cloves, 1 white onion, 1 serrano pepper, 1 teaspoon oregano, a pinch of cumin, and 1 to 1.5 cups of broth from the pot. Blend smoothly. This sauce brings a smoky, spicy depth to the soup and can be adjusted according to your heat preference.

Fifth Step: Remove Chicken and Shred
After 1 hour, take the chicken out of the pot using tongs or slotted spoon. Let it cool slightly, then shred the meat off the bones. Discard the skin and bones or save for homemade broth. Return the shredded chicken to the simmering broth.

Sixth Step: Add Vegetables and Blended Sauce
Stir in the prepared blended sauce (if using) into the broth. Then add the carrot chunks, potato pieces, zucchini slices, corn halves, and cabbage wedges. Raise the heat to bring the soup back to a boil, then reduce to a simmer. Cook for 10-15 minutes or until the vegetables soften but retain some bite.

Seventh Step: Final Simmer and Fresh Herb Addition
Cover the pot and simmer for an additional 10 minutes to meld the flavors. Remove the pot from heat and let it rest for 5 minutes, allowing the flavors to deepen. Just before serving, stir in the chopped cilantro for a fresh, aromatic lift that brightens the dish.

Final Step: Serve with Garnishes
Serve your homemade Caldo De Pollo hot, garnished with lime wedges and optionally chopped jalapeños for added freshness and spice. Serve alongside warm tortillas to soak up the flavorful broth. This hearty soup serves about 8, perfect for family meals or entertaining.