Caldo de Pollo (Mexican Chicken Soup)

I love this simple homestyle Chicken Soup called Caldo de Pollo. A big pot of Caldo simmering for hours, loaded with tons of veggies and chicken, literally creates magic.

I don’t need any fancy ingredients or extravagant spices, nor do I need to follow any complex cooking techniques. All I use is a regular soup pot and a bit of patience to create the tastiest, most delicate chicken broth filled with loads of veggies to enjoy. It’s straightforward, comforting, and just perfect for me.

For many Mexicans, a big bowl of Caldo is welcome any time of the year, even if it’s a million degrees in summer time. A spoonful is very comforting and very satisfying. A Caldo cooked right is just like “Chicken Soup for the Soul”.

When I discovered Caldo de Res last year, I was amazed at the delicate yet very tasty soup created when you simmer meat for a long time with array of vegetables.

Mexican soups are all about clear broth without tons of the spices and chilies that they are known for. Caldo has minimal spices, often just salt and pepper, but it carries the inherent taste of the beautiful broth created by cooking meat for hours.

This year, still remembering our first Caldo experience, I was really looking forward to give the same treatment to another protein, chicken! The result is equally satisfying, and very slurp worthy till the last spoonful.

What is Caldo de Pollo?

Caldo in Spanish means “broth” and Pollo means “chicken”. So Caldo de Pollo, or Sopa de Pollo, is a soup with tender, slow simmered chicken and tons of veggies.

The base of Caldo de Pollo is typically made by simmering chicken (usually bone-in pieces for more flavor) in water along with seasonings such as onion, garlic, salt, and pepper. This creates a rich, savory broth.

I found out that a variety of seasonal vegetables can go in this soup depending on personal or regional preferences. Some versions of Caldo de Pollo also include rice or noodles, which are cooked in the broth, making the soup even more filling.

Caldo de Pollo is known for its comforting and restorative properties. It’s a common home remedy for colds and flu, and a staple dish in many households.

Ingredients Needed

• Bone-in Chicken – I like to use bone-in chicken, like bone in thighs or drumsticks, as it gives the broth a ton more flavor than boneless chicken. Dark meat becomes more tender and is ideal for soups and stews. I remove the skin, as it can make broth greasy. You can make this soup with whole cut up chicken as well.
• Aromatics & Seasonings – Onion, garlic, green onion, cilantro, salt, pepper, cumin, oregano, bay leaves, chicken bouillon, tomato sauce.
• Vegetables – Carrots, celery, potatoes, green beans, corn, zucchini, cabbage.

Caldo de Pollo Recipe

Whenever I’m making my Caldo, the first thing I do is get the chicken broth going. I grab my trusty 7-quart Dutch oven and toss in some chicken thighs and drumsticks. Then, I add about 10 cups of water, a couple of bay leaves, a whole head of garlic (yes, the whole thing!), an onion, celery, salt, pepper, cumin powder, and a bit of chicken bouillon. After giving everything a good stir, I bring it to a boil. Once it’s boiling, I lower the heat to medium-low and let it simmer.

As the chicken cooks, foam starts to rise to the top, and I always skim it off to make sure the broth stays nice and clear.

After 30 to 40 minutes of simmering, the chicken should be cooking beautifully. At this point, I toss in some cilantro, green onions, oregano, tomato sauce, and carrots. I let it cook for another 15 minutes, uncovered this time.

Adding the veggies gradually is key here because I want them tender, but not mushy. This step keeps their texture and makes the soup more enjoyable.

Next, I add in the potatoes and corn, letting them simmer for another 10-15 minutes. While it simmers, check out our collection of favorite Mexican recipes.

After that, I toss in zucchini and green beans, and let them cook for another 10-15 minutes. By this point, the soup smells amazing, and I can already tell it’s almost ready.

Once the veggies are cooked to perfection, I remove the whole garlic and bay leaves. Then, I take out the chicken, remove the bones, and shred the meat into bite-sized pieces.

I also add cabbage at this stage, cooking it just until it wilts but still has a bit of crunch left, which adds a nice texture to the soup.

Finally, I add the shredded chicken back into the pot, giving everything a good stir. Once everything is well combined, the Caldo is ready to serve.

I like to finish it off with a squeeze of lime, some fresh cilantro, and maybe a bit of hot sauce or salsa if I’m feeling adventurous. It’s a warm, hearty meal that’s packed with veggies and tender chicken, perfect for any day.

Alpana’s Tips

• Use bone-in chicken: I use bone-in chicken because the bones give the broth much more flavor than boneless chicken.
• Use plenty of veggies: I also use plenty of veggies. A variety of fresh vegetables not only enhances the flavor but also enriches the broth.
• Simmer slowly: I let my soup simmer gently rather than boiling it rapidly. This slow simmer helps the flavors meld together better and results in a clearer broth.
• Skim the broth: I make sure to skim the foam off the top of the broth to keep it clear.
• Don’t rush: I don’t rush the cooking process. Good soup takes time, and though Caldo takes a while to cook, the result is definitely worth the wait.
• Stagger the veggies: I stagger the addition of veggies because different veggies take different times to cook.
• Adjust to taste: Lastly, I taste the soup as I go and adjust the seasonings as needed to make sure it’s just right.

Variations

• Swap the meat: I swap the meat and make the same recipe with different proteins like Caldo de Res (beef soup) or Caldo de Pescado (fish soup).
• Try different veggies: I also try different veggies. Just about any vegetable I can think of goes great in Caldo.
• Add rice: Sometimes, I add rice to make it Caldo de Pollo con Arroz. Here, the rice is cooked directly in the soup, which adds a bit of extra heartiness and texture.
• Add noodles: Similarly, I sometimes add noodles to my caldo. This can be particularly popular with kids and adds a comforting twist.
• Spicy Caldo de Pollo: For a spicy Caldo de Pollo, I like to add chili peppers or a dash of hot sauce. This gives the soup an extra kick for those who enjoy a bit of heat.

How to Serve It

Once the soup is ready to serve, I find the largest bowl in my kitchen because this chunky chicken and veggie soup needs a lot of space to accommodate everything. I ladle a generous portion of the clear, delicious broth into the bowl, adding the chunks of chicken.

Then, I make sure to add every single veggie to each portion, because no one wants to end up with just potatoes or carrots. I ensure each bowl has every veggie component, making it a perfectly balanced and hearty meal.

This is just divine as it is. But personally I like to add dash of hot sauce or salsa, or a dash of lime juice. Another of my go to add-ons are fresh cilantro, onion, green onion, or pieces of avocado.

This time I also made Mexican red rice and added it to the bowl just before digging in. You can also serve it with some warm corn tortillas to dunk into the tasty broth, before rolling them with some tender chicken bites.

There you go. I don’t know about you, but I am totally hooked on to my Caldo bowl, and wanted to share my easy version of this simple yet delicious Mexican Chicken Soup. Give it a try and see how simple ingredients can create a cozy, comforting meal if you make it just right.

Caldo de Pollo, on our Gypsy Plate… enjoy!

Try these other soups from around the world!
Hungarian Goulash
Laksa Noodle Soup
Asopao de Camarones
Finnish Salmon Soup
Albondigas Soup
Harira
Ribollita
Sancocho
Fasolada

Caldo de Pollo (Mexican Chicken Soup)

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

This Caldo de Pollo, or Mexican Chicken Soup, is brimming with simple flavors and loaded with fresh veggies. It's great any time of the year!

Print

Ingredients

• 3 bone-in, skinless chicken thighs
• 3 chicken drumsticks
• 10 cups water
• 2 chicken bouillon cubes
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper, ground
• 2 tsp cumin, ground
• 1 small onion, cut into big chunks
• 2 celery stalks, cut into big chunks
• 1 whole garlic head
• 1 tsp oregano
• 3 carrots, cut into big chunks
• 4 green onions
• 4oz tomato sauce
• 1 small bunch of cilantro
• 4 potatoes, cut into big chunks
• 3 corn cobs, cut into big chunks
• 1 large zucchinis, cut into big chunks
• handful of green beans
• ½ small cabbage, cut into small wedges

Instructions

1. In a large soup pot (we used a 7qt dutch oven), place chicken thighs and drumsticks, 10 cups of water, bay leaves, a whole head of garlic, onion, celery, salt, pepper, cumin powder and chicken bouillon. Mix well. Bring this to a boil, then reduce the temperature to medium low and let it simmer.
2. Once the chicken starts cooking, some greasy foam will start appearing on top of the broth. Remove as much as possible to get a clear broth.
3. Simmer the Caldo, covered, for 30-40 minutes. Add in cilantro, green onion, oregano, tomato sauce, and carrots. Cook for another 15 minutes, uncovered.
4. Add in potatoes and corn. Cook for 10- 15 minutes, uncovered.
5. Add zucchini and green beans, simmer for another 10-15 minutes, uncovered.
6. Discard the whole garlic and bay leaves. Discard the bones from the chicken, shred the chicken to your desired size. Add chicken pieces back to the soup.
7. Add in cabbage. Cook till it has wilted, but still holds some crunch.
8. Serve the Caldo immediately with a dash of lime, cilantro and hot sauce or salsa (optional).

Notes

1. We add different veggies at intervals, as some take longer time to cook than others. You don’t want veggies to turn into mush, but instead to hold their shape and texture.
2. Storage, Freezing, and Reheating Instructions: Always allow to cool down before storing your Caldo. Refrigerate leftovers in an airtight container for up to 3-4 days. This soup freezes beautifully, too. Freeze in a freezer-proof container for up to 3 months. Thaw your Mexican soup overnight, transfer it to a stock pot, and heat it over medium-low heat. Or reheat in a microwave-safe container in 3-minute intervals. 

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 437Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 153mgSodium 1174mgCarbohydrates 44gFiber 7gSugar 8gProtein 38g

Nutrition information calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.