Caldo de Pollo Recipe (Mexican Chicken Soup)
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Get ready to warm your soul with a hearty bowl of this Caldo de Pollo recipe, a traditional Mexican chicken soup. Simmered to perfection, this delicious Mexican soup features tender vegetables, aromatic herbs, and spices in a rich broth.
For even more delicious Mexican dinner ideas, check out these recipes too! Instant Pot Red Chile Pork Tamales, Creamy Seafood Enchiladas, and Fish Tacos with Mango Salsa.
This hearty chicken soup is the epitome of comfort food, perfect for those chilly days or when you’re in need of a warm and hearty meal.
What is caldo?
The name “Caldo de Pollo” translates to “Chicken Broth” in English.
The beauty of traditional dishes like Caldo de Pollo is how adaptable they are and the personal touch each cook adds. It’s a versatile recipe that allows for creativity and customization, making each pot of soup a unique.
Family traditions, regional variations, and passed-down recipes play a significant role. Each family may have a unique way of making Caldo de Pollo that has been perfected and cherished over generations.
Caldo de Pollo Ingredients
- Chicken: Bone-in chicken thighs, chicken legs, or a whole chicken.
- Vegetables: Celery sticks, carrots, zucchini, corn on the cob.
- Aromatics: White onion and garlic cloves.
- Herbs and spices: Italian parsley, cilantro, bay leaves, peppercorns, sea salt, marjoram, and thyme.
- Broth: Fresh water infuses with the rich flavors of the chicken and seasoning, creating the perfect soup base as it simmers.
- Serving: Cooked Mexican rice (or white rice) as a base, and fresh lime juice for a burst of citrus flavor.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- Cutting board & Chefs knife
- Vegetable Peeler
- Dutch Oven – mine is 7.25 quarts
- Spoon Strainer/Scoop
How to make caldo de pollo receta
To make this authentic recipe, start by preparing a flavorful chicken broth.
Simmer chicken thighs in 8 cups of water with celery pieces, garlic cloves, onion halves, marjoram, oregano, peppercorns, parsley, and bay leaves in a large Dutch oven or large pot. Cover and bring to a boil.
Reduce heat and let simmer for 50 minutes, partially covered with the lid.
Skim the foam/fat off the top of the broth.
Reserve the chicken broth and discard everything but the chicken. Remove the chicken and set aside to cool.
Once chicken is cool enough to handle, remove the meat from the bones and shred or chop into bite-sized pieces.
Note: This soup can also be served with the chicken pieces left whole. It makes a lovely presentation, but does make it bit harder to eat.
Add the sliced carrots, squash, corn, and salt with the reserved broth to the original pot.
Cover and simmer until vegetables are tender and cooked through, about 20 to 30 minutes.
Add a scoop of cooked rice to each serving bowl, and shredded chicken meat before lading in the soup.
Serve with lime wedges, chopped cilantro, slices of avocado, and warm corn tortillas.
Chicken Tortilla Soup and Instant Pot Creamy Chicken Enchilada Soup are amazingly delicious options for cold winter nights!
FAQs
Yes, you can if you prefer, but using a whole chicken or bone-in chicken pieces adds flavor to the broth.
The cooking time can vary, but it generally takes around 1 to 1.5 hours to simmer the soup until the chicken is fully cooked and the vegetables are tender.
Leftovers can be stored in the refrigerator, in an airtight containers for up to 5 days. To reheat, simply bring the soup back to a simmer on the stove – or reheat in separate bowls in the microwave.
Yes, chicken caldo can be frozen. However, it’s recommended to freeze the broth and vegetables separately from the chicken to maintain the best texture.
You can customize your soup with chickpeas, green cabbage, chayote squash, or black beans. Adjusting the spice level with serrano or jalapeño chilies, or hot sauce for a spicy Mexican soup.
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¡Buen provecho!
Caldo de Pollo Recipe
Equipment
Ingredients
Chicken Broth
- 8 cup filtered water
- 3 pounds skin-on, bone-in chicken thighs whole chicken or chicken legs
- 3 celery stalks cut into large pieces
- 1 large white onion cut in half
- 4 large cloves fresh garlic
- 3 large carrots cut into large pieces
- 5 sprigs fresh Italian parsley
- 5 peppercorns
- 2 bay leaves
- 0.5 teaspoon dried marjoram
- 0.5 teaspoon dried thyme leaves
Soup
- 4 zucchini squash sliced
- 4 large carrots sliced
- 2 ears of corn fresh or frozen (defrosted) cut into 3 sections each
- 1 tablespoon coarse sea salt
- 2 limes cut into wedges
- .25 cup chopped cilantro
- Mexican rice for serving – about half to one-cup per serving
Instructions
- Simmer chicken thighs in 8 cups of water with celery pieces, garlic cloves, onion halves, marjoram, oregano, peppercorns, parsley, and bay leaves in a large Dutch oven or large pot. Cover and bring to a boil. Add more water if needed to cover all the ingredients.
- Reduce heat and let simmer for 50 minutes, partially covered with the lid.
- Skim the foam/fat off the top of the broth. Reserve the chicken broth and discard everything but the chicken. Remove the chicken and set aside to cool.
- Once chicken is cool enough to handle, remove the meat from the bones and shred or chop into bite-sized pieces. Or leave whole if you prefer.
- Add the sliced carrots, squash, corn, and salt with the reserved broth to the original pot. Cover and simmer until vegetables are tender and cooked through, about 20 to 30 minutes.
- Add a scoop of cooked rice to each serving bowl, and shredded chicken meat before lading in the soup.
- Serve with lime wedges, chopped cilantro, slices of avocado, and warm corn tortillas.
Notes
- Leftovers can be stored in the refrigerator, in an airtight containers for up to 5 days. To reheat, simply bring the soup back to a simmer on the stove – or reheat in separate bowls in the microwave.
- Chicken caldo can be frozen, but it’s recommended to freeze the broth and vegetables separately from the chicken to maintain the best texture.
- You can customize your soup with chickpeas, green cabbage, chayote squash, or black beans. Adjusting the spice level with serrano or jalapeño chilies, or hot sauce for a spicy Mexican soup.
