Caldo de Pollo Recipe – American , Mexican Special
Caldo de Pollo is a nourishing chicken soup that strikes the perfect balance between hearty and light, featuring tender chicken simmered with vegetables like carrots, potatoes, zucchini, and corn in a flavorful broth enriched with aromatic herbs. Revered as a home-cooked staple, this comforting soup becomes even more delightful when served with warm tortillas, lime wedges, and fresh cilantro for garnishing.
- 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 :
Choosing bone-in vs boneless chicken affects flavor and richness—bone-in delivers a deeper taste, while boneless yields a lighter version.
Feel free to add extra vegetables like green beans, chayote, or cabbage—you can customize according to what you have on hand.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.
If you want a more intense and richer broth, extend the simmer time; it enhances the depth of flavor and tendernes.
Make-ahead convenience: This soup can be prepared a day in advance and refrigerated for up to three days—flavors deepen even more with time
