caldo de pollo recipe

Name: caldo de pollo recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: Chicken: For this recipe, I stick to boneless, skinless chicken breasts to keep things light and healthy. To boost the flavor, I throw in a couple of drumsticks too. If you’re craving something richer, feel free to use chicken thighs or wings—skin-on works beautifully for a more indulgent broth.; Vegetables: The veggie mix is the heart of this dish! I love using carrots, celery, onions, corn on the cob, chayote, potatoes, and zucchini. Of course, you can tweak it to your taste—skip the ones you’re not into or toss in your personal favorites.; Optional Veggies: For extra variety, you can add cabbage or green beans. And don’t forget the garnishes—lime wedges and creamy avocado are perfect for topping.; Spices: The flavor profile of this soup is simple but unforgettable. I use a mix of salt, pepper, chicken bouillon, oregano, garlic, and cilantro. Together, these spices create that classic, comforting taste that makes Caldo de Pollo so special.

Posted on 01/25/2025

Posted by Ava

A bowl of caldo de pollo served with rice, lime, cilantro, and hot sauce.

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There’s something about Caldo de Pollo recipe—a hearty, flavorful chicken soup—that just feels like home. Whether it’s cold outside, you’re feeling under the weather, or you just want a meal that hugs you from the inside out, this traditional Mexican dish checks all the boxes.

For me, this soup is pure nostalgia. It’s not just food; it’s a memory of lazy Sunday afternoons with my family, a pot simmering away on the stove, and the smell of garlic and cilantro filling the house.

Today, I’m going to share with you not just a recipe, but the whole experience of making and enjoying Caldo de Pollo like a pro.

Grab a big pot, and let’s get cooking. Trust me, your kitchen is about to smell heavenly.

Why Caldo de Pollo Deserves a Spot in Your Recipe Rotation

A bowl of caldo de pollo served with rice, hot sauce, and lime wedges.

There’s a reason this dish has been passed down for generations. It’s simple to make, packed with wholesome ingredients, and hits that perfect balance of healthy and satisfying. Here’s why I think you’ll love it:

Simple Ingredients: No need to go after rare, exotic items. Most of them should be available from your pantry or at the local grocery store.
Customizable: Swap out the vegetables, adjust the seasoning, and top as you please.
Nutritious: Loaded with lean protein, fresh veggies, and a light, flavorful broth, it’s a guilt-free meal that still feels indulgent.
Great for Leftovers: This soup actually gets better the next day as the flavors have more time to develop.

Now that you’re sold (right?!), let’s get into the nitty-gritty of how to make this magical soup.

Ingredients Caldo de Pollo recipe

Chicken: For this recipe, I stick to boneless, skinless chicken breasts to keep things light and healthy. To boost the flavor, I throw in a couple of drumsticks too. If you’re craving something richer, feel free to use chicken thighs or wings—skin-on works beautifully for a more indulgent broth.

Vegetables: The veggie mix is the heart of this dish! I love using carrots, celery, onions, corn on the cob, chayote, potatoes, and zucchini. Of course, you can tweak it to your taste—skip the ones you’re not into or toss in your personal favorites.

Optional Veggies: For extra variety, you can add cabbage or green beans. And don’t forget the garnishes—lime wedges and creamy avocado are perfect for topping.

Spices: The flavor profile of this soup is simple but unforgettable. I use a mix of salt, pepper, chicken bouillon, oregano, garlic, and cilantro. Together, these spices create that classic, comforting taste that makes Caldo de Pollo so special.

How to Make Caldo de Pollo recipe

1: Sauté the Aromatics

Chopped carrots, onions, and celery in a silver pot for making caldo de pollo (chicken soup).

Begin by heating a small amount of oil in a large heavy-bottomed pot (at least 8 quarts) over medium heat. Put in the onions and celery and sauté for about 3 minutes till the onions start to soften and turn slightly transparent. Add garlic and sauté further for 1 minute and fill your kitchen with those lovely aromas.

2: Build the Broth

Chicken pieces cooking in a pot with broth and vegetables for caldo de pollo.

Give life to the soup by adding water, tomato sauce, chicken, and all the spices – salt, black pepper, chicken bouillon, oregano, and cilantro. Raise the heat until you bring it to a boil, turn down the heat, and let the simmer go on for 30 minutes. When done, the chicken starts to get soft, and all the flavors blend beautifully.

3: Add the Hearty Veggies

Chopped potatoes and celery being added to caldo de pollo.

Once the chicken is well on its way to being perfectly tender, it’s time to introduce the veggies. Add the corn on the cob, chayote, potatoes, and a bit more cilantro. Let those cook for about 10 minutes before stirring in the zucchini.

4: Final Simmer

Chopped zucchini added to caldo de pollo with chicken and broth.

Stir everything well and give it a quick taste test. Does it need more salt? A sprinkle of pepper? Adjust to taste. Let it simmer for another 10 minutes and let all the flavorings blend well. Turn off the fire. Let the soup rest for nearly five minutes before serving.

5: Serve It Up

Ladle the soup into large bowls, so that everybody is able to get a little bit of everything—chicken, vegetables, and the amazing broth. A squirt of lime juice for everyone, and, for those feeling really adventurous, a splatter of hot sauce. Now take a warm tortilla or crusty bread to sit down to pure comfort.

Tips and Notes
Make It Ahead: Flavors of the soup mature during the night when the boiled (boiling) soup is also seen at the backdrop. Do it the sooner, so the flavors combine!
Add Some Heat: If you like a little spice, throw in some sliced jalapeños or serrano peppers while the soup simmers.
Use a Big Pot: This recipe needs space to shine, so grab an 8-quart stockpot or larger to avoid overcrowding.

Tips for Making the Best Caldo de Pollo

Bone-In Chicken Is Key: Using bone-in chicken gives the broth a deeper, richer flavor. If you don’t have a whole chicken, drumsticks or thighs work just as well.
Don’t Rush the Simmering: Good broth takes time. Let the chicken cook slowly to develop that rich, comforting flavor.
Keep It Fresh: Fresh veggies are a must for this dish. Don’t skimp on the cilantro and lime—they make the flavors pop!
Make It Your Own: Feel free to add rice, noodles, or even a little spice (jalapeños, anyone?) to make the soup your own.

Why This Recipe Works Every Time

It is this unpretentiousness that makes Caldos de Pollo exceptional. This is not about high-cuisine cooking -it is plain, good food cooked with passion. The broth has lots of taste but is light; the chicken is a soft picotee with a gentle touch of care and the veggies only give a good warm feel and texture. It is an incredibly fulfilling experience where one is satiated at all levels.

The Joy of Sharing Caldo de Pollo

I think my concern for this preparation is its ability to bring people together: there is just something about a pot of soup. It can be a family thing or shared with others. However, even if you are alone reheating a bowl for yourself, it feels like an act of care.
I always remember how my grandmother always seemed to be humming to herself while she stirred the big steaming soup at the stove-just such a warm memory.
May this recipe bring warm feelings to your heart.

Why Caldo de Pollo Is Perfect for Meal Prep

If you’re someone who loves prepping meals ahead of time, Caldo de Pollo is a total game-changer. Make a big pot on Sunday, and you’ve got lunch or dinner ready for the next few days. simply put it in an airtight container in the fridge, and it’ll stay fresh for up to four days. The soup reheats beautifully on the stove or in the microwave, and the flavors actually deepen over time.

For freezing, keep the veggies slightly undercooked so they don’t turn mushy when reheated. Portion the soup into freezer-safe containers, and it’ll last up to three months. Talk about a lifesaver on busy nights when you just need something quick, warm, and comforting.

A Lighter Alternative to Creamy Soups

If you’re trying to eat a little healthier (but still want something filling), Caldo de Pollo is a fantastic choice. Unlike creamy soups loaded with heavy cream or butter, this chicken soup is light yet hearty. The broth-based soup is low in calories but high in nutrients, thanks to all the fresh veggies and lean chicken.

You can even tweak the recipe to fit your dietary needs. Skip the corn and potatoes for a low-carb version, or swap them for sweet potatoes if you want a different kind of sweetness. It’s proof that comfort food doesn’t have to derail your healthy eating goals.

FAQs

Is Eating Caldo de Pollo Healthy?

Absolutely! Loaded with nutritious and so very healthy ingredients, Caldo de Pollo is an amazing food choice where health is considered. Protein fibers and vitamins are sources of protein provided by chicken and carrots, zucchini, and potatoes in good humor. The broth is a lighter soup, which doesn’t have any sweeteners and is low in calories compared to other creamy soups. You can adjust it based on your tastes, incorporating extra vegetables and sweet potatoes instead of the regular potatoes.

Do You Cook the Chicken Before Putting It in the Soup?

Nope, there’s no need to pre-cook the chicken before adding it to the soup. The raw chicken cooks right in the broth, which is one of the reasons Caldo de Pollo is so flavorful. As the chicken simmers, it releases its juices into the broth, creating that rich, comforting taste. Plus, cooking it this way ensures the chicken stays tender and moist. Just make sure to skim off any foam that rises to the top while it cooks to keep your broth nice and clear.

Is Caldo de Pollo Good When Sick?

Yes, it’s one of the best things to eat when you’re feeling under the weather! The warm broth is soothing on a sore throat and helps keep you hydrated. It’s also loaded with immune-boosting ingredients like garlic, which has antibacterial properties, and fresh veggies that provide essential nutrients. The steam from the soup can even help clear your sinuses. It’s no wonder Caldo de Pollo has a reputation as a go-to remedy for colds and flu—it’s like a natural medicine in a bowl.

Where Is Caldo de Pollo From?

Caldo de Pollo is a traditional dish from Mexico, but chicken soup variants are found in many other cultures. In Mexico, this dish is celebrated due to its simplicity and savory flavor. Usually made using seasonal and locally sourced ingredients, it often becomes a family gathering. The recipe varies from place to place, with one important ingredient plus a few tiny flecks differentiating and making it Caldo de Pollo. No matter whose pot it sits in, the essence: warm, flavorful, and fulfilling, is maintained.

Final Thoughts

That is all it takes—an unbreakable recipe of Caldo de Pollo that is sure to warm your heart and nourish your soul! It is ridiculously simple to make, and the possibilities of customization are endless! The perfect opportunity for a little extra love by you (or for yourself)!

So, why wait? Grab your pot and start chopping your veggies so that you can fill you home with the delicious smell of contentment. I promise that once you try this recipe out, it will become a kitchen standard for you!

Happy cooking, and don’t forget to let me know how it turns out!

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