This caldo de pollo recipe will teach you how to make one of the most comforting chicken soups Mexican Style! Tender chicken, delicious vegetables, and an incredibly savory clear broth, and finished with lime and cilantro. The method is so simple, you can make it on any week night, or prepare a giant pot of it to fill up your fridge with ready meals for a couple of days. Best of all, the broth doesn’t become bland, and the vegetables don’t become mushy. You will learn the perfect order in which to add the ingredients.
What Is Caldo de Pollo?
Caldo de pollo is a Mexican chicken soup. You take chicken and let it simmer. After the chicken is done, add the vegetables. Caldo de pollo is the opposite of a creamy soup. A great caldo de pollo recipe is soothing while also seeming like a full meal.
Equipment You’ll Need
- Large soup pot (6–8 qt / 5.5–7.5 L)
- Tongs and a spoon
- Knife + cutting board
- Fine mesh strainer (optional, for extra-clear broth)
You may also like this Barbacoa Recipe if you like bowl-style dinners.
Key Ingredients (and Smart Swaps)
To make this caldo de pollo recipe both practical and super delicious, you will want to pay attention to these key ingredients:
- Chicken (bone-in recommended): thighs, drumsticks, or a mix
- Bone-in adds delicious rich broth, but boneless can also be used to speed up the process.
Broth base:
- Onions + Garlic
- Hearty veg:
- Carrots + Potatoes
- Zucchini:
- Adds bulk but cooks quickly
Corn:
Can use fresh, frozen, or corn on the cob
Cabbage:
This is optional but traditional
Toppers:
Cilantro + Lime
Optional:
Rice (makes the dish fuller) – or serve rice on the side
Caldo de Pollo (chicken) Stovetop Version
Yield
6-8 servings
For the Broth Ingredients
- 2
½ lb (1.1 k) bone-inchicken parts (thigh/drumstick preferable) - 10 cups (2400 ml) of water (can substitute chicken broth for richer flavor)
- 1 medium halved onion
- 4 cloves smashed garlic
- 2 bay leaves
- 2 tsp salt (if broth is used, reduce to 1.5 tsp)
- 1 tsp black pepper (or 8-10 whole peppercorns)
Vegetables
- 2 ears of corn (or 1.5 cups frozen)
- 3 medium-sized carrots sliced into thick rounds
- 2 medium-sized potatoes peeled and cut into chunks
- 1 small thick sliced zucchini (add later)
- 2 cups shredded cabbage (optional)
Topping & Serve
- 1/3 cup chopped cilantro
- 2 lime wedge
- optional garnishes: diced jalapeno, sliced avocado, or add hot sauce
- (Optional) 1/2 cup (uncooked) white rice
- (Or serve rice)
Instructions
Step 1: Simmer the chicken broth
- Simmer the chicken broth
- Add chicken, water (or broth), onion, garlic, bay leaves, salt, and pepper into large pot.
- Then let it come to a gentle boil. After that, bring it to a simmer for about 25–35 minutes until the chicken is tender.
- Be sure to skim the surface periodically to keep the broth from being foamy.
Step 2: Remove chicken and strain (optional)
- Once the chicken has fully cooked, remove it from the broth and place it on a clean plate.
- If desired, the onion and garlic can be strained from the broth for a clearer appearance.
- Once the chicken has cooled to the point that it can be handled, remove the skin and break the chicken away from the bone.
Last step 3: Add vegetables in stages
Now, return the broth to a simmer, and then add, in order.
- Potatoes + carrots and cook 10 minutes
- Corn + cabbage (if using) and cook 8–10 minutes more
- Zucchini and cook 3–5 minutes (just until tender)
Using these directions, you’ll end up with each of the vegetables being fully cooked, and the caldo de pollo not being overcooked.
Step 4: Return chicken and adjust seasoning
Finally, return the shredded chicken to the broth and cook for an additional 2–3 minutes.
Step 5: Serve with fresh toppings
Ladle into bowls, then top with cilantro and a squeeze of lime. If you like your chicken caldo spicy, add sliced jalapeños and hot sauce of your choice.
Rice Options
- Option A: For the best texture, serve caldo with cooked rice in the bowl.
- Option B: For a one-pot; add 1/2 cup uncooked rice with potatoes (this will thicken the soup a bit).
If you are planning to caldo de pollo serve rice on the side for the best texture and to keep the broth clear. That way the rice won’t absorb too much liquid in the broth.
Easy Variations
1) Spicy caldo de pollo
Place 1-2 whole jalapeños into the broth while simmering. Then, remove them before serving to give your caldo de pollo a nice kick.
2) Tomato-tinted broth
Just blend a Roma tomato (or 2) with a little bit of broth and add it to the rest. Now, you will have a little bit of a richer broth and it will be a little more tomatoey.
3) Quick version
Just use boneless thighs and simmer for 15-20 mins and then veggies so it stays fast for the week: for a boneless version, for a weeknight version, keep it friendly.
4) Extra veggie version
Chayote, green beans, and squash work great. But just add those really fast cooking veggies near the end of the cooking time to keep them from getting mushy.
Make-Ahead and Storage
This caldo de pollo recipe is perfect for a stovetop.
- Fridge: 4 days in airtight containers
- Freezer: up to 2 – 3 months with the broth and chicken. Then add the zukes at a later time.
In the end, be sure to give it a little lime after the reheating because a little citrus goes a along way.
If Your Broth is Slightly Lacking
Add a little bit of salt to the broth and simmer for 5-10 minutes. To really enhance the flavor of this caldo de pollo recipe, try adding lime and cilantro right at the end.
My vegetables turned mushy
This just means the vegetables were probably boiled for too long. It is a good idea to add the zucchini at the end and keep the simmer at a lower temperature. A gently simmering broth is perfect for avoiding the unfortunate event of mushy vegetables.
My soup is greasy
This is the result of using a chicken with the skin left on. The good thing is there is a solution. You can skim the fat off the top with a spoon, and/or chill the soup for a little bit so the grease can solidify right at the top and can be simply removed.
The chicken feels dry
This is an indication of simmering the chicken for too long after the shredding step. This can easily be fixed. Simply shred the chicken and put it back at the end of the soup to just warm it.
FAQs
Can I use chicken breasts?
Absolutely, the chicken can dry out a little more so a better option of chicken is chicken thighs with the skin left on.
Is this the same as chicken noodle soup?
Definitely not. A caldo de pollo recipe is broth based, with optional corn and cabbage, and garnished with lime and cilantro replacing the noodles.
Can I make it in a slow cooker?
You can! You just have to add all the broth ingredients, and let it slow cook on a LOW setting for 6-7 hours. After adding the vegetables for the last 60-90 minutes so as to not overcook.
Conclusion
The finished soup from this caldo de pollo recipe is a warm and filling combination of a clean chicken broth and veggies and is seasoned with finishing notes of lime and cilantro. The great news is, you can make this soup your own by learning the order of the ingredients and the method of adding rice. You can also keep a pot of this soup handy to scoop out for a nutritious lunch or dinner.
