Caldo de Pollo
This Mexican chicken soup is cozy, generous, and full of tender vegetables. Serve it with lime, cilantro, and warm tortillas for a simple dinner that tastes like home cooking.
At a glance
- Total time
- 95 min
- Yield
- 6 servings
- Prep
- 20 min
- Cook
- 75 min
- Difficulty
- Easy
- Cuisine
- Mexican
- Category
- Dinner
Caldo de pollo is a comforting Mexican chicken soup made with bone-in chicken, vegetables, and a clear, savory broth. It is simple food, but every spoonful feels hearty because the chicken cooks right in the pot and gives the broth deep flavor.
You will often see this soup served with rice, lime wedges, cilantro, and warm corn tortillas on the side. The toppings matter: a squeeze of lime brightens the broth, while cilantro and onion make each bowl taste fresh.
This version uses easy-to-find vegetables like carrots, potatoes, zucchini, corn, and cabbage. The method is relaxed, so it is a good recipe for a weekend meal, a chilly night, or a make-ahead dinner.
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 a cut-up whole chicken
- 10 cups water, plus more if needed
- 1 medium white onion, halved
- 4 garlic cloves, peeled and lightly smashed
- 2 bay leaves
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon black peppercorns, or 1/2 teaspoon ground black pepper
- 3 medium carrots, peeled and cut into large chunks
- 2 medium Yukon Gold or russet potatoes, peeled if desired and cut into large chunks
- 2 ears corn, each cut into 3 pieces, or 2 cups frozen corn
- 2 medium zucchini, cut into thick half-moons
- 2 cups chopped green cabbage
- 1/2 cup chopped fresh cilantro, plus more for serving
- Cooked white rice, for serving, optional
- Lime wedges, for serving
- Warm corn tortillas, for serving
- Diced white onion, sliced jalapeño, or avocado, 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 soup pot or Dutch oven. The chicken should be mostly covered with water. Bring to a boil over medium-high heat.
2. Skim and simmer
When the water boils, gray foam may rise to the top. Use a spoon to skim it off and discard it. Lower the heat so the broth gently bubbles. Simmer, uncovered, for 30 minutes. Simmer means to cook just below a full boil, with small bubbles around the surface.
3. Add the firm vegetables
Add the carrots, potatoes, and corn to the pot. Keep the soup at a gentle simmer and cook for 20 to 25 minutes, until the potatoes and carrots are almost tender when pierced with a fork.
4. Add the tender vegetables
Add the zucchini and cabbage. Simmer for 10 to 12 minutes more, until the zucchini is tender but not mushy and the cabbage has softened.
5. Check the chicken
Use tongs to lift out a piece of chicken. The meat should be tender and should reach 165°F in the thickest part on an instant-read thermometer. If it is not done, return it to the pot and simmer for 5 to 10 minutes more.
6. Shred or serve the chicken
Remove the onion halves, bay leaves, and garlic if you like a clearer broth. You can serve the chicken pieces whole, or transfer them to a plate, remove the skin and bones, and shred the meat. Return the shredded chicken to the pot.
7. Season the soup
Stir in the chopped cilantro. Taste the broth and add more salt if needed. If the broth tastes too strong or too salty, add a splash of water and simmer for a few minutes.
8. Serve with toppings
Spoon cooked rice into bowls if using, then ladle the caldo de pollo over the top. Serve hot with lime wedges, extra cilantro, warm corn tortillas, and any optional toppings you like.
03From our kitchen
Cook's tips
- Make-ahead: Caldo de pollo tastes even better after a rest. Make it up to 2 days ahead, cool it, and refrigerate it in covered containers. Reheat gently on the stove until steaming hot.
- Storage: Refrigerate leftovers for up to 4 days. The fat may firm up on top when chilled; you can lift it off with a spoon or stir it back in for a richer broth.
- Freezing: Freeze the broth and chicken for up to 3 months. Potatoes and zucchini can soften after freezing, so for the best texture, freeze without them and add fresh vegetables when reheating.
- Chicken swaps: Bone-in chicken gives the broth the most flavor. Boneless chicken works, but the broth will be lighter. If using boneless thighs or breasts, start checking for doneness after 20 minutes of simmering.
- Vegetable swaps: Chayote, green beans, celery, squash, or small pieces of cauliflower all work well. Add firmer vegetables earlier and softer vegetables near the end.
- Rice tip: Keep rice separate if you plan to store leftovers. Rice left in soup will keep soaking up broth and can turn very soft overnight.
Cook's note
Many families have their own way of making caldo de pollo. Some add tomato, mint, jalapeño, or a spoonful of bouillon. This recipe keeps the broth clean and flexible, so you can adjust the seasonings and vegetables to match what you have at home.
04Frequently asked
Questions & answers
Can I make caldo de pollo with chicken breast?
Yes, but bone-in chicken breast is better than boneless because it adds more flavor to the broth. If using boneless breast, simmer it gently and avoid overcooking, since it can dry out faster than thighs or drumsticks.
Why is my broth cloudy?
A cloudy broth usually means the soup boiled too hard or the foam was not skimmed off at the start. It is still safe to eat. For a clearer broth next time, keep the heat low and let the soup simmer gently.
Do I have to use rice?
No. Rice is common, but it is optional. You can serve caldo de pollo with only vegetables, or add cooked noodles, extra potatoes, or tortillas on the side.
How do I add more flavor without making it too salty?
Add more aromatics, such as extra garlic, onion, cilantro stems, or a small piece of jalapeño. A squeeze of lime at the table also makes the soup taste brighter without adding salt.
Can I make this in a slow cooker?
Yes. Add the chicken, water, onion, garlic, bay leaves, salt, pepper, carrots, potatoes, and corn to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add zucchini and cabbage during the last 30 minutes, then season and serve.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat1 g
- 1%
- Saturated Fat0.2 g
- 1%
- Cholesterol0 mg
- 0%
- Sodium1194 mg
- 52%
- Total Carbohydrate28 g
- 10%
- Dietary Fiber4.9 g
- 18%
- Total Sugars6.5 g
- Protein4.2 g
- 8%
- Vitamin D0 mcg
- 0%
- Calcium70 mg
- 5%
- Iron1.4 mg
- 8%
- Potassium712 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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