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Caldo de pollo

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Caldo de Pollo is a classic Mexican chicken soup made with bone-in chicken, fresh vegetables, herbs, and a flavorful homemade broth. It is nourishing, comforting, and perfect for chilly days or whenever you need a wholesome meal. Unlike many chicken soups, Caldo de Pollo features large chunks of vegetables that are served alongside tender chicken in a rich, aromatic broth.

Why You’ll Love This Recipe

  • Rich, homemade chicken broth
  • Healthy, nutritious, and naturally gluten-free
  • Packed with fresh vegetables
  • Easy one-pot meal
  • Perfect for meal prep
  • Traditional Mexican comfort food
  • Family-friendly and customizable

Recipe Information

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Servings: 6–8

Cuisine: Mexican

Course: Main Course, Soup

Difficulty: Easy

Equipment Needed

  • Large stockpot or Dutch oven (6–8 quart)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs
  • Ladle

Ingredients

For the Chicken Broth

  • 3 pounds bone-in chicken pieces (legs, thighs, or whole chicken cut up)
  • 10 cups water
  • 1 large white onion, quartered
  • 6 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons salt (or to taste)
  • ½ teaspoon ground cumin (optional)

Vegetables

  • 3 medium carrots, cut into large chunks
  • 3 celery stalks, sliced
  • 3 medium potatoes, peeled and quartered
  • 2 ears fresh corn, cut into thirds
  • 2 medium zucchini, sliced thick
  • 1 chayote squash, peeled and cubed (optional)
  • ½ small cabbage, cut into wedges
  • 2 Roma tomatoes, diced
  • ¼ cup chopped fresh cilantro

Optional Additions

  • 1 jalapeño
  • 1 serrano pepper
  • 1 teaspoon Mexican oregano
  • Fresh parsley

For Serving

  • Warm corn tortillas
  • Cooked Mexican rice
  • Lime wedges
  • Fresh cilantro
  • Diced onion
  • Sliced avocado
  • Radishes
  • Salsa
  • Crushed red pepper
  • Hot sauce

Instructions

Step 1: Prepare the Chicken

Rinse the chicken under cold water and pat dry with paper towels. Remove any excess fat if desired.

Step 2: Make the Broth

Place the chicken into a large stockpot.

Add:

  • Water
  • Onion
  • Garlic
  • Bay leaves
  • Peppercorns
  • Salt
  • Cumin (optional)

Bring to a boil over medium-high heat.

As foam rises to the top, skim it off with a spoon for a clear broth.

Reduce heat to low.

Cover partially.

Simmer for 40–45 minutes.

Step 3: Add Hardy Vegetables

Remove the onion and bay leaves if desired.

Add:

  • Carrots
  • Potatoes
  • Corn
  • Celery

Simmer for 15 minutes.

Step 4: Add Remaining Vegetables

Stir in:

  • Zucchini
  • Chayote
  • Tomatoes
  • Cabbage

Continue cooking another 15–20 minutes until vegetables are fork tender.

Step 5: Finish the Soup

Taste and adjust seasoning.

Stir in chopped cilantro during the last 5 minutes of cooking.

Remove from heat.

How to Serve

Place one or two chicken pieces in each bowl.

Add generous portions of vegetables.

Ladle hot broth over everything.

Serve with:

  • Warm tortillas
  • Lime wedges
  • Fresh cilantro
  • Diced onions
  • Avocado slices
  • Mexican rice
  • Your favorite salsa

Chef’s Tips

  • Bone-in chicken creates the richest broth.
  • Simmer gently instead of boiling rapidly to keep the broth clear.
  • Cut vegetables into large chunks so they don’t overcook.
  • Add zucchini near the end to prevent it from becoming mushy.
  • Fresh cilantro should be added at the end for the best flavor.
  • A squeeze of fresh lime just before eating brightens the soup beautifully.

Delicious Variations

Spicy Caldo de Pollo

Add sliced jalapeños, serrano peppers, or chipotle peppers in adobo sauce.

Vegetable-Packed Version

Include green beans, peas, spinach, squash, or mushrooms.

Rice Version

Add cooked Mexican rice directly into each serving bowl.

Pasta Version

Stir in cooked small pasta such as fideo or elbow macaroni before serving.

Low-Carb Version

Skip the potatoes and corn, and add extra zucchini, cauliflower, and cabbage.

Storage Instructions

Refrigerator

Store cooled soup in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months. For the best texture, freeze the broth and chicken separately from the vegetables if possible.

Reheating

Warm gently over medium heat on the stovetop until heated through, or microwave individual portions in 1-minute intervals, stirring between each interval.

Nutrition Information (Approximate Per Serving)

  • Calories: 360
  • Protein: 33g
  • Carbohydrates: 24g
  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 110mg
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 760mg
  • Potassium: 980mg
  • Vitamin A: 120% DV
  • Vitamin C: 35% DV
  • Calcium: 7% DV
  • Iron: 12% DV

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