Caldo de Pollo Recipe – American , Mexican Special
Caldo de Pollo is a comforting and nourishing Mexican chicken soup made with tender chicken, vegetables, and a flavorful broth. Often considered a home-cooked staple, this dish is both hearty and light, featuring a variety of vegetables such as carrots, potatoes, zucchini, and corn on the cob. The chicken is simmered to perfection with aromatic herbs and spices, resulting in a rich, flavorful broth. It’s commonly served with a side of warm tortillas, lime wedges, and fresh cilantro to enhance the flavors. Perfect for any season, Caldo de Pollo is especially cherished for its soothing qualities when you’re feeling under the weather or in need of a simple, satisfying meal.
- Prep Time15 min
- Cook Time1 hr 30 min
- Total Time1 hr 45 min
Caldo de Pollo Ingredients:
- 1 whole chicken (about 3-4 lbs), cut into pieces (or 4-6 bone-in chicken thighs or breasts)
- 10 cups water or chicken broth
- 2 medium carrots, peeled and cut into large chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 zucchini, cut into half-moons
- 1 corn on the cob, cut into 4 pieces (optional)
- 1 medium onion, quartered
- 3 cloves garlic, minced
- 2-3 sprigs of fresh cilantro (or 1 tablespoon dried cilantro)
- 1-2 bay leaves
- 1 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 2-3 lime wedges (for serving)
- Fresh cilantro leaves (for garnish)
- Tortillas (for serving, optional)
How to make Caldo de Pollo :
Prepare the chicken:In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and sear for about 5-7 minutes until they are lightly browned on all sides. You can skip this step if you’re using pre-cooked or skinless chicken pieces.
Build the broth:Add 10 cups of water (or chicken broth) to the pot. Bring it to a simmer over medium-high heat. Use a spoon to skim off any foam or impurities that rise to the surface. Once the broth is clear, add the garlic, onion, cilantro, bay leaves, and cumin (if using). Season with salt and pepper to taste.
Cook the chicken:Lower the heat to medium-low and simmer for 30-40 minutes until the chicken is fully cooked and tender. If you’re using bone-in chicken, the chicken will become more flavorful as it simmers. You can also remove the chicken at this point, shred it, and return it to the pot.
Add the vegetables:Once the chicken is cooked, add the carrots, potatoes, zucchini, and corn to the pot. Continue to cook for another 15-20 minutes until the vegetables are tender but not mushy.
Final adjustments:Taste the broth and adjust the seasoning with more salt, pepper, or a bit more cumin if desired. If you want a more intense broth, you can simmer the soup for longer.
Serve:Ladle the soup into bowls, ensuring each serving has a good mix of chicken and vegetables. Serve with fresh cilantro, lime wedges, and tortillas or crusty bread on the side for a complete meal.
Recipe Notes :
Chicken Options:You can use bone-in, skin-on chicken for a richer flavor or boneless, skinless chicken for a lighter version. Chicken thighs are great because they remain tender and juicy, but breasts work well too.
Vegetables:Feel free to add other vegetables like green beans, chayote, or even cabbage. The classic vegetables are carrots, potatoes, and zucchini, but you can mix and match based on what’s available.
Spices:While cumin is optional, it adds a nice warmth to the soup. You can also add a pinch of chili powder or oregano for extra flavor.
Serving Suggestions:Caldo de Pollo is traditionally served with lime wedges and warm tortillas on the side. It also pairs wonderfully with rice or crusty bread.
Make-Ahead:This soup can be made a day in advance and stored in the refrigerator for up to 3 days. The flavors will develop even more as it sits.
