Caldo De Pollo Colombiano Link

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.

Specifically, you are asking for breakfast. caldo de pollo colombiano

Make a double batch. Colombian Caldo de Pollo tastes even better the next day when the starches have fully melded. 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. Specifically, you are asking for breakfast