Mexican Chicken Soup is a delicious comforting meal made using chicken, vegetables, served with chopped cilantro and onion. Some people also add chopped avocado.
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.
Many regional cooks in Mexico use cilantro or flat parsley in their chicken soup, but some homemakers in the southern states of Chiapas, Tabasco, Oaxaca, and Veracruz use an herb called “culantro”. It is also called “cilantro” or “Perejil ranchero” among other many names for their chicken soups. This herb has a similar flavor to the common cilantro but a little bit stronger.
Authentic Mexican Chicken Soup
I really like the aroma and flavor it gives to the Chicken Soup, it remains me of the small markets in Coatzacoalcos, Veracruz, where there was this lady that used to sell herbs right at the main entrance of the market and the culantro was always the welcoming aroma. If you ever find it at the Latin Store, stop by and smell it, or better yet, buy it to use in your next chicken soup. Since it has a stronger aroma, a couple of leaves are enough to flavor a soup.
Culantro, Cilantro or Perejil Ranchero. Photo courtesy of Wikipedia.org
How to make Caldo de Pollo Recipe
DIRECTIONS:
- Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a 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. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When the chicken pieces have cooled, shred it or cut 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 broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
- 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) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.
¡Buen provecho!
Mely,
What is your favorite soup?
More recipes:
Alphabet Soup Recipe
Creamy Black Bean Soup
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📖 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
- Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a 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 heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When the chicken pieces have cooled, shred it or cut 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 broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
- 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) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.
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.
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!