Caldo de Pollo
This Mexican chicken soup is brothy, cozy, and full of tender vegetables. Serve it with lime, cilantro, warm tortillas, and a spoonful of rice if you like a heartier bowl.
Total
90 min
Servings
6 servings
Level
Easy
Caldo de pollo is a simple Mexican chicken soup made with chicken pieces, vegetables, herbs, and a clear, comforting broth. It is the kind of meal that feels generous without being complicated.
This version uses bone-in chicken for a deeper flavor, plus carrots, potatoes, zucchini, corn, and cabbage. The vegetables go in at different times so they stay tender instead of turning mushy.
Serve each bowl with fresh lime, chopped cilantro, and warm corn tortillas. A little cooked rice in the bowl is also common and makes the soup extra filling.
01What you'll need
Ingredients
17 items · 6 servings
- 2 1/2 to 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, or split breasts
- 10 cups water, plus more if needed
- 1 medium white onion, halved
- 4 garlic cloves, peeled and lightly smashed
- 2 bay leaves
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black peppercorns or 1/2 teaspoon ground black pepper
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium Yukon Gold or red potatoes, cut into 1 1/2-inch chunks
- 2 ears corn, each cut into 3 pieces, or 2 cups frozen corn
- 2 medium zucchini, cut into thick half-moons
- 2 cups roughly chopped green cabbage
- 1/2 cup chopped fresh cilantro, plus more for serving
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- Cooked white rice, for serving, optional
- Warm corn tortillas, for serving, optional
- Sliced jalapeño or hot sauce, for serving, optional
02How to make it
Step-by-step
1. Start the broth
Place the chicken, water, onion, garlic, bay leaves, salt, and pepper in a large pot. Bring to a boil over medium-high heat. As foam rises to the top, skim it off with a spoon. This helps keep the broth cleaner tasting.
2. Simmer the chicken
Lower the heat so the broth gently bubbles. Cover the pot partly and simmer for 30 to 35 minutes, until the chicken is cooked through and tender. If using large split chicken breasts, they may need a few extra minutes.
3. Remove and shred the chicken
Transfer the chicken pieces to a plate. Let them cool until you can handle them. Remove and discard the skin and bones, then shred or cut the meat into bite-size pieces. Keep the broth simmering gently.
4. Strain if you want a clearer soup
For a clearer caldo, remove the onion, garlic, bay leaves, and peppercorns with a slotted spoon, or strain the broth into another pot. This step is optional, but it gives the soup a smoother broth.
5. Cook the firm vegetables
Add the carrots, potatoes, and corn to the simmering broth. Cook for 15 to 20 minutes, until the potatoes are just tender when pierced with a fork.
6. Add the tender vegetables
Return the shredded chicken to the pot. Add the zucchini and cabbage. Simmer for 8 to 10 minutes, until the zucchini is tender but not falling apart.
7. Season the soup
Stir in the chopped cilantro and lime juice. Taste the broth and add more salt if needed. If the soup looks too crowded or salty, add a splash of water and simmer for 2 minutes.
8. Serve hot
Ladle the caldo into bowls. Add cooked rice if using, and serve with lime wedges, extra cilantro, warm tortillas, and jalapeño or hot sauce on the side.
03From our kitchen
Cook's tips
- Make-ahead: Caldo de pollo tastes even better after the broth rests. Make it up to 2 days ahead, but for the best texture, add zucchini and cabbage when reheating instead of cooking them far in advance.
- Storage: Cool the soup, then refrigerate it in airtight containers for up to 4 days. Reheat gently on the stove or in the microwave until steaming hot.
- Freezing: The chicken and broth freeze well for up to 3 months. Potatoes and zucchini can become soft after freezing, so freeze the broth and chicken if you want the freshest texture later.
- Chicken swaps: Bone-in chicken gives the broth more flavor, but boneless thighs work if that is what you have. Simmer boneless thighs for about 20 minutes before shredding, then continue with the vegetables.
- Vegetable swaps: Chayote, green beans, celery, or squash all work well. Add firm vegetables early and quick-cooking vegetables near the end.
- Rice tip: Cook rice separately and add it to each bowl. If rice simmers in the soup for too long, it can soak up the broth and turn the caldo thick.
Cook's note
If you use chicken breasts, watch them closely and remove them as soon as they are cooked through. Overcooked breast meat can become dry, even in soup. Bone-in thighs and drumsticks are more forgiving and make a richer broth.
04Frequently asked
Questions & answers
Can I make caldo de pollo with a whole chicken?
Yes. Cut a 3- to 4-pound chicken into pieces, or ask the butcher to do it. Simmer until the meat is cooked through, then remove the meat from the bones and return it to the soup.
Why is my broth cloudy?
Cloudy broth usually comes from boiling the soup too hard or not skimming the foam at the beginning. It is still fine to eat. Next time, keep the soup at a gentle simmer and skim the surface during the first 10 minutes.
Can I use store-bought chicken broth instead of water?
You can replace part of the water with low-sodium chicken broth for a stronger flavor. Use less salt at the start, then adjust at the end so the soup does not become too salty.
What do you serve with caldo de pollo?
Common toppings and sides include lime wedges, chopped cilantro, warm corn tortillas, cooked white rice, avocado, jalapeño, and hot sauce.
How do I know the chicken is fully cooked?
The safest way is to use an instant-read thermometer. Chicken is cooked when the thickest part reaches 165°F. The meat should also pull away from the bone easily.
05Keep cooking
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