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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.