caldo de pollo recipe
The Best caldo de pollo recipe
What I love most about this recipe is how versatile it is. You can make it as a quick weeknight dinner when you’re short on time, or let it simmer longer for a deeper, richer flavor when you have guests over. It’s also one of those meals that gets better the next day, so leftovers are never a problem. Plus, it’s loaded with good-for-you ingredients—lean protein from the chicken, vitamins from the vegetables, and hydration from the broth. It’s the kind of dish that makes you feel taken care of, and honestly, that’s what home cooking should be about.
Classic Caldo de Pollo (Mexican Chicken Soup)
A comforting and hearty Mexican chicken soup packed with tender chicken, fresh vegetables, and aromatic herbs. This nourishing dish is perfect for cold days or when you need a soothing meal.
🥘Ingredients
- 1 whole chicken (about 3 lbs), cut into pieces
- 12 cups water
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp salt (adjust to taste)
- 2 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 large zucchini, sliced into half-moons
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1/2 head cabbage, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
- 1 avocado, sliced (for serving)
- Warm corn tortillas or rice (for serving)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
-
1
In a large stockpot, combine the chicken pieces, water, onion, garlic, bay leaves, peppercorns, and salt. Bring to a boil over high heat. -
2
Reduce heat to medium-low, skim off any foam that rises to the surface, and let the broth simmer for 25-30 minutes, or until the chicken is fully cooked. -
3
Using tongs, remove the chicken pieces from the pot and set aside to cool. Once cool enough to handle, shred the meat, discarding the bones and skin. Return the shredded chicken to the pot. -
4
Add the carrots, celery, potatoes, zucchini, green beans, and corn to the pot. Simmer for 10-12 minutes, or until the vegetables are tender. -
5
Stir in the cabbage, cumin, oregano, and garlic powder. Cook for an additional 5 minutes. -
6
Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves before serving. -
7
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges, avocado slices, and warm tortillas or rice on the side.
🔧Equipment
- Large stockpot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Ladle
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Caldo de Pollo (Mexican Chicken Soup) Works
❓ Frequently Asked Questions About Caldo de Pollo (Mexican Chicken Soup)
1. What is caldo de pollo, and how is it different from regular chicken soup?
Caldo de pollo is a traditional Mexican chicken soup made with whole pieces of chicken, vegetables like carrots, potatoes, and corn, and flavored with herbs such as cilantro and epazote. Unlike regular chicken soup, which is often lighter and broth-based, caldo de pollo is heartier, with larger chunks of vegetables and chicken, and it’s typically served with lime, rice, and warm tortillas on the side.
2. Can I use chicken breast instead of thighs or a whole chicken?
Yes, you can use chicken breast, but thighs or a whole chicken are preferred because they add more flavor and richness to the broth. Chicken breast tends to dry out more easily and doesn’t contribute as much fat or collagen, which helps create a deeply flavorful broth. If using breast, add it later in the cooking process to prevent overcooking.
3. How long does caldo de pollo take to cook, and can I make it in a slow cooker?
Traditionally, caldo de pollo takes about 1 to 1.5 hours to cook on the stovetop, as the chicken and vegetables need time to release their flavors into the broth. You can make it in a slow cooker by adding all ingredients (except cilantro and lime) and cooking on low for 6-8 hours or high for 3-4 hours. The slow cooker method works well for a hands-off approach but may result in slightly softer vegetables.
4. What are the best vegetables to include in caldo de pollo?
The classic vegetables for caldo de pollo include carrots, potatoes, zucchini, corn (on the cob or kernels), and cabbage. Some variations also add chayote, green beans, or squash. The key is to use fresh, seasonal vegetables and cut them into large, hearty pieces so they hold their shape during cooking.
5. How do I store and reheat leftover caldo de pollo?
Store leftover caldo de pollo in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium heat until hot (avoid boiling to prevent the vegetables from turning mushy). If frozen, thaw it in the fridge overnight before reheating. Add fresh cilantro or a squeeze of lime after reheating for the best flavor.
