Caldo de Pollo (Mexican Chicken Soup) is a delicious and traditional comforting meal enjoyed in many homes in Mexico. With a rich broth from the chicken and a medley of vegetables, this caldo de pollo is more than just a soup – it's a remedy for the soul.
Caldo de Pollo Recipe │Mexican Chicken Soup
Caldo de Pollo or Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end, it’s a simple soup that can warm you up during a cold day or make you feel better when you’re sick. After all, there is nothing more satisfying than a bowl of homemade chicken soup when you are under the weather.
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Mexican chicken soup is not only delicious but also a great source of nutrients and vitamins. The chicken provides protein, while the vegetables add fiber, vitamins, and minerals. Plus, the warm broth can help soothe a sore throat or upset stomach. So, if you are looking for a nourishing soup that can transport individuals to the heart of Mexican kitchens, look no further. Here, I will teach you how to make a delightful and steaming bowl of caldo de pollo.
How to make Caldo de Pollo Recipe
Ingredients:
Here are the ingredients you will need for this Mexican chicken soup recipe:
- One whole chicken
- Water
- Salt
- Large white onion
- Garlic cloves peeled
- Celery sprigs
- Peel Carrots
- Cilantro branches
To Garnish:
- Diced avocado
- Chopped white onion
- Limes
- Serrano or jalapeño peppers
- Chopped cilantro
- Cooked white rice, optional
- Warm corn tortillas
Instructions:
- Cut the chicken into pieces to fit your pot, and peel and cut your vegetables.
- Then, bring chicken, water, and salt into a large pot at medium-high heat and boil. Once foam starts forming on the surface, skim and discard. (Please check the ingredients list below)
- After removing the foam, add the onion, garlic, and celery. Then, partially cover the pot, and turn the heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots and cilantro, and if you are using other veggies, add them 15 minutes later since carrots take longer to cook.
- Check the chicken for doneness, and once cooked, remove it and set it aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked and tender.
- When the chicken pieces have cooled, shred them or cut them into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
- Strain the broth using a large fine mesh strainer. Return the chicken broth to the pot and let it settle for about 8-10 minutes; remove the fat that rises to the surface using a large spoon. If you are not using the broth right away, you can skim off the fat after placing the broth in the fridge for some time.
- Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) and a serving of shredded chicken and carrots in a medium-sized bowl and stir in the warm broth. Let everyone garnish their own soup.
¡Buen provecho!
Mely,
Notes Tips and Variations
- Even though you can make the soup with boneless chicken breasts, it is always recommended to use bone-in chicken for a rich and full-of-vitamins soup.
- Sometimes, I make ½ a chicken or only use chicken legs, chicken thighs, ribs, and wings since those parts render a flavorful broth.
- You can add other vegetables to your soup, like zucchini, chayote, green beans, and potatoes.
- Skim off any excess fat that rises to the surface during cooking.
- If you're adding rice, consider cooking it separately and adding it to individual bowls before serving. This prevents it from becoming mushy in the soup over time.
- In southern Mexico, people prefer to use Perejil ranchero (country parsley) or culantro, which are very similar to cilantro but have a more robust flavor.
- Even though it is unnecessary, some people like adding chicken bouillon when making their soup.
- Spices such as ground cumin or allspice are rarely added to chicken soup in Mexico
How to Eat Your Chicken Soup | Caldo de Pollo
Many people like to accompany their chicken soup with corn tortillas or bread. You can tear off a piece and dip it into the broth or use it to scoop up the solid ingredients. To enhance the flavor, try adding a squeeze of fresh lime juice and some fresh cilantro. If you like spicy, add a few slices of jalapeños or serrano peppers. And lastly, don't forget a few pieces of avocado.
More Mexican Recipes To Enjoy
If you enjoyed this recipe, take a look at some of these other authentic Mexican recipes:
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
Frequently Asked Questions About Caldo de Pollo
Before I share my recipe, here are a few questions you may have about this recipe.
What is Caldo de pollo?
Caldo de Pollo translates to "chicken broth" in English. It is a traditional Mexican soup made with chicken, vegetables, fresh herbs, and various seasonings.
What are the key ingredients in Caldo de Pollo?
The main ingredients include chicken pieces (bone-in for flavor), vegetables like carrots, celery, and potatoes, as well as seasonings such as garlic, onions, and herbs.
How is Caldo de Pollo typically served?
It is commonly served in a bowl with the broth and the cooked chicken and vegetables. It is often accompanied by a side of rice, lime wedges, and fresh cilantro for garnish.
Can I make Caldo de Pollo ahead of time?
Yes, Caldo de Pollo can be made ahead of time. In fact, like many soups, the flavors develop and improve if it's allowed to sit for a while before serving.
What variations exist for Caldo de Pollo?
Regional variations may include different vegetables, spices, or additional ingredients like tomatoes. Some versions include rice or noodles.
Is Caldo de Pollo good for you?
Yes, Caldo de Pollo is a healthy and nutritious dish due to its combination of lean protein, vegetables, and a broth base. It's often recommended as a remedy for colds or as a comforting meal.
How to store Chicken Soup
If you have any leftovers, transfer them to an airtight container. Store the soup in the refrigerator for up to 3-4 days.
If you want to store the soup longer, consider freezing it. Use freezer-safe containers or bags to prevent freezer burn and maintain quality. Caldo de pollo can be frozen for 2-3 months.
Simply place it on the stove or in the microwave for reheating, depending on your preference.
📖 Recipe
Caldo de Pollo
Ingredients
- 1 whole chicken About 3-4 pounds, cut out in pieces *See Notes
- 8 cups of water
- 2 teaspoons of salt
- ½ white onion
- 4 garlic cloves peeled
- 3 Celery sprigs
- 3 Large carrots cut into 3 pieces each
- 2 Cilantro branches
To Garnish:
- 1 avocado diced
- ½ white onion finely chopped
- 1 lime cut in wedges
- 1 serrano or jalapeño pepper minced
- ¼ cup Cilantro chopped
- Cooked white rice optional
- Warm corn tortillas
Instructions
- Cut the chicken into pieces to fit your pot, and peel and cut your vegetables.
- Then, bring chicken, water, and salt into a large pot at medium-high heat and boil. Once foam starts forming on the surface, skim and discard.
- After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn the heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots and cilantro, and if you are using other veggies, add them 15 minutes later since carrots take longer to cook.
- Check the chicken for doneness, and once cooked, remove it and set it aside to cool.
- Keep simmering the broth for about ten more minutes until carrots are completely cooked and tender.
- When the chicken pieces have cooled, shred them or cut them into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
- Strain the broth using a large fine mesh strainer. Return the chicken broth to the pot and let it settle for about 8-10 minutes; remove the fat that rises to the surface using a large spoon. If you are not using the broth right away, you can skim off the fat after placing the broth in the fridge for some time.
- Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) and a serving of shredded chicken and carrots in a medium-sized bowl and stir in the warm broth. Let everyone garnish their own soup.
Notes
- Even though you can make the soup with boneless chicken breasts, it is always recommended to use bone-in chicken for a rich and full-of-vitamins soup.
- Sometimes, I make ½ a chicken or only use chicken legs, chicken thighs, ribs, and wings since those parts render a flavorful broth.
- You can add other vegetables to your soup, like zucchini, chayote, green beans, and potatoes.
- Skim off any excess fat that rises to the surface during cooking.
- If you're adding rice, consider cooking it separately and adding it to individual bowls before serving. This prevents it from becoming mushy in the soup over time.
- Some variations of this soup are vegetables and herbs.
- In southern Mexico, people prefer to use Perejil ranchero (country parsley) or culantro, which are very similar to cilantro but have a more robust flavor.
- Even though it is unnecessary, some people like adding chicken bouillon when making their soup.
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Valeria Cervantes
I want to try and add some noodles to this recipe, would it be best to cook it separately or could it be added in at some point? 😅
Mely Martínez
Hello Valerie,
You can add the noodles about 10 minutes before the whole soup is ready. Keep in mind that that will also depend on the noodles thickness.
Brianna
This is just like what I get at the Mexican restaurants. It was so good! I’m so amazed and how well it turned out.
Nikita
I'm an Australian living in Mexico and I'm not very confident in the kitchen, however this caldo de pollo was so simple to make and absolutely delicious! The only thing I added was potato. My partner is Mexican and he loved it too! He said I'm turning more and more Mexican every day lol. I took that as a massive compliment and it was thanks to your recipe. Thank you so much for sharing! I can't wait to make it again 🙂
Mely Martínez
Hello Nikita,
Thank you for your kind comment. I hope you try more recipes from the many we have here on the website.
Happy cooking!
Lynn Bury
Love this soup I have made it many times
Abigail
Delicious!
Lucy
This is my go-to recipe for everything chicken soup, w/ or w/out noodles! I always add zucchini to mine!
Danielle
Thank you soo much for sharing this wonderfully easy and yummy recipe. I made it today for my hunny and he enjoyed it. Chicken soup is made with love for our familias <3
Mely Martínez
Hello Danielle,
Thank you for trying the recipe. I'm glad to know you like it.
Lucy
Your caldo recipe was the first one I followed and made and by far it’s super easy to make and very fulfilling. Even my boyfriend (who’s Mexican) said it tasted like his grandmother’s caldo.
Michelle
Thank you so much for this recipe!!!! Its crazy how simple everyday ingredients prepared this way really taste like Mexico. I felt so proud to make a Caldo that tastes like the restaurant. Thanks so much. P.S. my daughter loved it! And she's hard to please.
Mely Martínez
Hello Michelle,
I'm so glad to know your daughter likes the caldo de pollo. Happy cooking!
Trillia
Thank you for sharing! I'm looking forward to making this recipe for my family! Your blog is lovely!
Titia
Excellent soup
David R
I Love your version of this Mely. Thanks for sharing. It was a hit, especially for the cold winter nights.
Sharon Shearer
This is absolutely delicious.The only change was I added 2 bay leaves to the broth. I used cooked garlic rice instead of plain in the bowls. An excellent recipe! Thank you for sharing.
Frances Putnam
Added a dash of powdered chicken broth but it tasted better without it! I used thighs. Wish I'd had the condiments you listed, next time I'll make sure I do.
glen spencer
Morning mrs. Martinez I'm wondering when making the broth could I use Laurel leaves
mmartinez
Hello Glen,
Yes, you can use them. I know a few cooks that add them. Although, cilantro, parsley, and mint are more common.
glen spencer
Thank you
glen spencer
Hello in Martinez my name is Glen I will be making this now that fall weather is coming here in Arizona I'm also trying to find an authentic recipe for green chile stew thank you and take care and God bless
Selena
Love this amazing comfort food! Love the authenticity of this recipe!
Jacqueline De Los Santos
This recipe is delicious! Just like what I learned to make from my mother-in- law in Mexico. Also the blue bowls are beautiful and just like what we had years ago in Mexico City. Can those still be bought?
mmartinez
Hello Jacqueline,
Thank you for trying the recipe. The blues bowls are still popular in Mexico, and also here in Texas at the Latin Market
Jenny
Thank you Mely you’recipe is very similar to the way my mother taught me .to cook caldo de pollo. My grandchildren wanted a written recipe which I didn’t have. My measurements were all done by hand and to taste. So thank you this really helps us all.🌹 by the way your soup is delicious 😋
mmartinez
Hello Jenny,
SO happy to know you like it and that your grandkids will have a written recipe. Don't forget to add your own notes for them.
Joy Posthauer
How many servings does this make? Looks great!
mmartinez
Hello Joy,
With these ingredients, you make 8 servings.
Georgina Potter
Greetings from Northern VA. I have been following you for about a year. I grew up in Mexico with wonderful dishes on our table. My Mom was an excellent cook. Your recipes are the most authentic and the simpler to make of any other Mexican Recipes source. I love that you give the background, source or history of many dishes and unusual ingredients. Keep up the good work, Mely!!!
mmartinez
Hello Georgina,
Thank you for your kind words, It means a lot to me when someone takes the time to Knowlege that this is actually an authentic Mexican recipes website. Our gastronomy has been so bastardized lately that it takes someone from Mexico to actually see that this is what we eat in Mexico. Again thank you, you just made my day!
Saludos all the way to Northern VA, lovely area, I miss the northeast. We used to live in the Washington, DC metro area.
Esther
O. M. G. Mely, my mouth is wateriing! This will be tomorrow's dinner. I plan on adding zucchini & chayote to the soup. This is like the chicken version of caldo de res.
We're expecting temperatures in the low to mid 90's (metro Phoenix), but I'm not waiting for cooler weather to make this caldito!
mmartinez
Provecho!
Erica
It is delicious! Thanks for the recipe.
Rebecca Subbiah
this looks wonderful and would love to try this herb
John Cochrane (Ottawa, ON)
Mely;
This is hands down the most flavourful Chicken Soup I've ever made!!!
My wife has a horrible cold, so I thought I would make this for her. . . the directions are easy to follow, and I added Zucchini after the carrots. . . she loved it!!
Thank you so much for all of your excellent recipes and this one in particular!!!
John
mmartinez
Hello John,
I hope your wife gets better soon. Thank you for trying the recipe.
Best wishes all the way to Ottawa!
Ron Provencio
I tried your Caldo de Pollo and must say it was delicious!! I put Fideo's in it instead of rice and as they say, "Que Sobroso." Hope that's the correct spellingl Again, thank you for your wonderful recipes and illustrations.
Lise
I’ve been making this recipe for several years. I like it very much for its clean, simple good taste. Plus I have enough for dinner the next night!
Mely Martínez
Hello Lise,
Chicken Soup-Caldo de Pollo is so good any time of the day! Happy cooking!
Colin
I had a question. When you strain the soup, do you discard the garlic, celery and the cooked onion ? Doesn't really specify.
Mely Martínez
Hello Colin,
Yes, you discard the garlic, onion, and celery.
deetergirl marie
Wow, no sabía que había tantas verduras en caldo de pollo. Personalmente siempre me he hecho con las patas de pollo, papas, zanahorias, y algunos puñados de fideos y sirven con tortillas de maíz y limón, y supongo que cada uno tiene su propia receta.
english translation for the ladies 😉
wow, i did not know that there was so many veggies in caldo de pollo. I personally have always made it with just chicken legs, potatoes, carrots, and a few handfuls of noodles and serve it with corn tortillas and limes. i guess everyone has their own recipe.
Mely
Hello deetergirl,
As I mentioned above, every cook has their own "caldo de pollo" recipe. I bet yours must be really tasty, with those chicken feet or legs, and seems like it looks a lot like the fideo with chicken recipe I have here in the blog. Go check it out maybe it resembles yours.
mexican vermicelli soup
Thank you for stopping by and happy cooking!
Nora
Mely yo tampoco había visto esa clase de hierba, hasta ahorita. Qué rico se ve tu caldo se me antoja muchísimo!
Swathi Iyer
That is awesome meal and hardy soup Mely Love it.
Byte64
Qué rico!
Oye nunca había visto ese tipo de cilantro, cada día se aprende algo nuevo.
Un abrazo
Tlaz
Mely
Hola Flavio,
No es muy conocido en otras partes de México, pero es muy rico. Lo bueno que aqui se consigue ya que tembien se consume en los paises de Centro America, y aqui hay mucha gente de alla.
Saludos.
Pamela Norton
Hi Mely,
I’m making this soup right now. When you say celery sprigs, do you mean stalks of celery or just the leaves? Thanks for this great recipe!
Pam (Richmond, CA)
Mely Martínez
Hello Pamela,
Yes, you are right, the stalks, you can also add the leaves if you want.
franky
No es el que le llaman epazote en Guadalajara México? Saludos de un tapatío que reside en Vallejo CA.
mmartinez
Hola franky,
No es Epazote, la hierba es muy diferente. Muy aromática y con uns hojas más largas que el epazote.
Saludos hasta Vallejo, CA.
Nammi
thanks for the information about this varitety of cilantro. soup looks very comforting
NORMA RUIZ
Wooooooooooo Mely que rico, me encanta tu versión, mil gracias besitos amiga.