We do not make a "clear" broth, nor do we make a creamy "cream of chicken." We make a golden , garlicky, deeply savory broth that coats your spoon. The secret? Potatoes.
Make a double batch. Colombian Caldo de Pollo tastes even better the next day when the starches have fully melded. caldo de pollo colombiano
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. We do not make a "clear" broth, nor
In Colombia, we don’t eat this caldo when we are sick (though it works for that too). We eat it at 7:00 AM on a Sunday after a long night out, or at 6:00 AM on a cold, rainy morning in the Andes. It is the reigning king of the guayabo (hangover) cure. Most chicken soups are about the solid ingredients—the meat, the carrots, the celery. Colombian caldo is about the broth. Make a double batch
Specifically, you are asking for breakfast.