caldo de pollo soup recipe

4.6 from 574 votes

A warm and comforting Mexican chicken soup made with bone in chicken pieces fresh vegetables and aromatic herbs. This caldo de pollo is a complete meal in a bowl that is both hearty and healthy.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 whole chicken cut into pieces or 4 bone in chicken thighs

8 cups water

1 onion quartered

4 cloves garlic smashed

2 carrots peeled and sliced

2 celery stalks sliced

1 zucchini diced

2 ears corn cut into 2 inch pieces

1 cup green beans trimmed and halved

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

Fresh cilantro for garnish

Lime wedges for serving

👨‍🍳Directions

1Place the chicken pieces in a large stockpot and add the water. Add the quartered onion and smashed garlic cloves.

2Bring the pot to a boil over high heat then reduce the heat to low and let it simmer for 20 minutes. Skim off any foam that rises to the top.

3Remove the chicken pieces from the pot and set them aside to cool slightly. Strain the broth through a fine mesh sieve into a clean pot and discard the onion and garlic.

4Return the broth to a boil. Add the carrots celery zucchini corn and green beans. Season with salt pepper and oregano.

5Reduce the heat to medium and cook for 15 minutes or until the vegetables are tender.

6While the vegetables cook shred the chicken meat from the bones and discard the bones and skin.

7Add the shredded chicken back to the pot and stir to combine. Cook for another 2 minutes to heat through.

8Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

🔧Equipment

Large stockpot

Cutting board

Chefs knife

Slotted spoon

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 750mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For extra flavor you can add a small bunch of fresh cilantro stems to the broth while it simmers and remove them before adding the vegetables.

Watch Video Of How Caldo de Pollo Soup Recipe Works

This caldo de pollo soup recipe is one of those meals that always hits the spot. It is simple to make but tastes like you spent all day on it. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Caldo de Pollo Soup

1. Can I use chicken breast instead of bone in chicken?

Yes you can use boneless skinless chicken breast but the broth will have less flavor. For the best taste I recommend using bone in chicken thighs or a mix of pieces. If you use breast add it later in the cooking process to prevent it from drying out.

2. How do I store leftover caldo de pollo?

Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will actually get better as it sits. You can also freeze it for up to 3 months. Just let it cool completely before freezing and thaw it in the fridge overnight before reheating.

3. Can I add other vegetables to this soup?

Absolutely. This recipe is very flexible. You can add potatoes cabbage chayote or even some rice or noodles. Just adjust the cooking time so the vegetables are tender but not mushy. Adding a small potato can help thicken the broth slightly.

4. Is caldo de pollo good for a cold or flu?

Yes it is a classic comfort food for when you are sick. The warm broth helps soothe a sore throat and the vegetables and chicken provide nutrients and protein to help you recover. The garlic and oregano also have natural antibacterial properties.

5. Can I make this in a slow cooker or Instant Pot?

Yes for a slow cooker add all ingredients except the zucchini and green beans and cook on low for 6 to 8 hours. For an Instant Pot use the saute function to brown the chicken then add the vegetables and broth and pressure cook on high for 15 minutes with a natural release.

caldo de pollo soup recipe

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