Caldo de Pollo Recipe

Caldo de Pollo is a classic Mexican chicken soup that’s warm, nourishing, and full of flavor. It’s made with tender chicken, hearty vegetables, and a light, comforting broth that’s perfect for any season. Whether you’re feeling under the weather or just want a cozy homemade meal, this soup always hits the spot.

Why Make This Recipe

This caldo de pollo recipe is simple, filling, and made with wholesome ingredients. It’s easy to prepare in one pot, great for families, and naturally comforting without needing complicated steps. Plus, it’s a full meal all on its own.

How To Make Caldo de Pollo

Ingredients:

For the soup:

• 2 pounds bone-in chicken (thighs or drumsticks)
• 10 cups water or chicken broth
• 1 large onion, quartered
• 6 cloves garlic, lightly crushed
• 2 bay leaves
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon black pepper

Vegetables:

• 4 carrots, chopped
• 3 potatoes, quartered
• 2 zucchinis, sliced
• 2 ears corn, cut into chunks
• 1 chayote, chopped (optional)
• ½ cup fresh cilantro, chopped

For serving:

• Lime wedges

Directions:

1. Cook the Chicken: Add chicken, onion, garlic, bay leaves, salt, pepper, and water or broth to a large pot. Bring to a boil, then reduce to a simmer. Skim any foam from the top. Cook for 25–30 minutes until chicken is tender.
2. Add Vegetables: Add carrots and potatoes and cook 10 minutes. Add corn and chayote and cook another 5 minutes. Add zucchini and cook 5 more minutes until all vegetables are tender.
3. Finish & Serve: Remove bay leaves. Taste and adjust salt if needed. Serve hot, topped with cilantro and a squeeze of lime.

Prep Time And Nutrition Facts

This recipe takes about 20 minutes to prepare and 50 minutes to cook, for a total of 1 hour 10 minutes. It serves 6 people, and each serving has about 320 calories, with plenty of protein, vegetables, and nourishing broth.

How To Serve Caldo de Pollo

Serve caldo de pollo hot with lime wedges on the side. It pairs perfectly with warm corn tortillas or crusty bread. You can also add sliced avocado, radishes, or extra cilantro on top.

How To Store Caldo de Pollo

Let the soup cool completely, then store it in an airtight container in the refrigerator for 3–4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave.

Tips To Make Caldo de Pollo

• Use bone-in chicken for the best flavor.
• Add vegetables in stages so they don’t overcook.
• Always finish with lime for a fresh, balanced taste.
• For clearer broth, simmer gently instead of boiling hard.

Health And Benefits Of This Recipe

Caldo de pollo is naturally high in protein, vitamins, and minerals. The broth helps with hydration, while the vegetables provide fiber and nutrients. It’s a great meal when you want something filling but light and nourishing.

FAQs

1. Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken, but bone-in pieces give the broth more flavor and richness. If using boneless, reduce the cooking time slightly to avoid overcooking.

2. What vegetables can I add to caldo de pollo?

You can add cabbage, green beans, squash, or celery. Just add firmer vegetables first and softer ones later so they don’t get mushy.

3. Is caldo de pollo spicy?

No, traditional caldo de pollo is not spicy. It’s mild and comforting. You can add heat with sliced jalapeños, hot sauce, or chili flakes if you prefer.

4. Can I make caldo de pollo in a slow cooker?

Yes. Add everything except zucchini and cilantro to the slow cooker and cook on low for 6–7 hours. Add zucchini during the last 30 minutes, then finish with cilantro and lime.

5. How do I make the broth more flavorful?

Use bone-in chicken, don’t rush the simmer, and add salt gradually. A squeeze of lime at the end also makes the flavor brighter.

6. Is caldo de pollo good when you’re sick?

Yes, it’s a traditional comfort soup often made when someone isn’t feeling well. The warm broth, protein, and vegetables are easy to digest and soothing.

7. Can I freeze caldo de pollo?

Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Caldo de Pollo

A classic Mexican chicken soup that is warm, nourishing, and full of flavor, made with tender chicken, hearty vegetables, and a comforting broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Soup

• 2 pounds bone-in chicken (thighs or drumsticks) Use bone-in chicken for the best flavor.
• 10 cups water or chicken broth
• 1 large onion, quartered
• 6 cloves garlic, lightly crushed
• 2 leaves bay leaves
• 1 tablespoon salt Adjust to taste.
• 1 teaspoon black pepper

Vegetables

• 4 pieces carrots, chopped
• 3 pieces potatoes, quartered
• 2 pieces zucchinis, sliced
• 2 ears corn, cut into chunks
• 1 piece chayote, chopped (optional) Optional addition.
• ½ cup fresh cilantro, chopped

For Serving

• Lime wedges Serve hot with lime wedges on the side.

Method

 

Cooking the Chicken

1. Add chicken, onion, garlic, bay leaves, salt, pepper, and water or broth to a large pot. Bring to a boil, then reduce to a simmer. Skim any foam from the top. Cook for 25–30 minutes until chicken is tender.

Adding Vegetables

1. Add carrots and potatoes and cook for 10 minutes.
2. Add corn and chayote and cook for another 5 minutes.
3. Add zucchini and cook for 5 more minutes until all vegetables are tender.

Finishing & Serving

1. Remove bay leaves. Taste and adjust salt if needed. Serve hot, topped with cilantro and a squeeze of lime.

Notes

Let the soup cool completely, then store it in an airtight container in the refrigerator for 3–4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave. Always finish with lime for a fresh, balanced taste. For clearer broth, simmer gently instead of boiling hard.