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    Home / Paraguayan Kitchen / Caldo de Pichón

    Caldo de Pichón

    A clear, deeply flavorful squab soup with vegetables and rice — the traditional Paraguayan tonic for cold days and convalescents.

    ⏱ 20 minPrep time
    🔥 1 hr 15 minCook time
    🍽 6Servings
    🏷 Paraguayan KitchenCategory
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    Caldo de pichón — squab soup — is a cherished Paraguayan tradition, long regarded as a strengthening dish for the sick, the young, and the old. Young pigeons simmered with onion, carrot, and potato give a rich, clear broth that’s gentle and deeply nourishing; if squab is hard to find, chicken or Cornish hen makes a lovely substitute.

    A golden, nourishing broth with a gentle richness

    The broth is clean and golden, delicately rich from the slow simmer, with tender shreds of dark meat and soft vegetables in every ladle. A handful of rice or noodles makes it a complete, soothing meal — the kind you remember from being cared for.

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    Step by stepInstructions

    1. Rinse the squab pieces, put them in a large pot with the onion, garlic, bay leaf, and salt, and cover with the water.
    2. Bring to a boil, skim the foam, then reduce to low and simmer partially covered for 45 minutes, until the meat is very tender.
    3. Lift the birds out; when cool enough to handle, pull the meat into bite-size pieces, discarding the bones and skin.
    4. Strain the broth, return it to the pot, and add the carrots, potatoes, and rice or pasta.
    5. Simmer for 20 minutes until the vegetables and rice are tender.
    6. Return the meat to the pot, warm through, season with pepper, and finish with parsley; serve steaming hot.

    💡 Chef tips & storage

    Skim the pot for the first 10 minutes for a crystal-clear broth. The soup keeps 3 days refrigerated; reheat gently and add a splash of water if it's too thick.

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    Recipe details

    Prep20 min
    Cook1 hr 15 min
    Servings6
    CategoryParaguayan Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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