Chicken and Vegetable Caldo with Fresh Herbs
A light, aromatic broth featuring tender chicken, root vegetables, and fresh herbs, perfect for a warming bowl of comfort. This puerto rican-inspired soups ready in about 50 minutes pairs chicken thighs, bone-in skin-on, medium carrots, diced, medium potatoes, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken thighs, bone-in skin-on
- 2 medium carrots, diced
- 1 medium potatoes, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 4 cups chicken broth
- 3 tbsp fresh cilantro, chopped
- 2 tbsp fresh oregano, chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat a large pot over medium-high heat, add 1 tbsp water, and sear chicken thighs for 4 minutes per side until golden. Remove and set aside.
- Step 2: Add diced carrots, potatoes, and celery to the pot. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Pour in 4 cups chicken broth, return chicken thighs to the pot, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender and chicken is cooked through.
- Step 4: Remove chicken thighs, discard skin and bones, and shred the meat. Return shredded chicken to the pot.
- Step 5: Stir in chopped cilantro, oregano, and 1 tbsp lemon juice. Simmer for 3 more minutes until flavors meld. Taste and adjust salt and pepper as needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken and Vegetable Caldo with Fresh Herbs take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken and Vegetable Caldo with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots, diced from drying out.
Can I substitute ingredients in Chicken and Vegetable Caldo with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken and Vegetable Caldo with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken and Vegetable Caldo with Fresh Herbs?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
