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You are here: Home » Recipes » Mexican Soups

Caldo de Pollo

Published: Jan 7, 2014 · Updated: Mar 7, 2019 by Mely Martínez

JUMP TO RECIPE

Mexican Chicken Soup is a delicious comforting meal made using chicken, vegetables, served with chopped cilantro and onion. Some people also add chopped avocado.

chicken soup mexican | Mexican recipes

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.

Mexican Chicken Soup | Authentic Mexican Food Recipes

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.

caldo de pollo chicken soup | Mexican recipes

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.

cilantro


Culantro, Cilantro or Perejil Ranchero. Photo courtesy of Wikipedia.org

How to make Caldo de Pollo Recipe

JUMP TO FULL INSTRUCTIONS

Mexican Chicken Soup | Instructions step by step

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.
Mexican Chicken Soup | Instructions step by step, quick and easy
  • 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.

Mexican Chicken Soup | Easier Than You ThinkMexican Chicken Soup | easy delicious family recipe

  • 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.
Mexican Chicken Soup | how to make caldo de pollo

¡Buen provecho!
Mely,

What is your favorite soup?

Caldo de pollo chicken soup mexicanr recipe

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📖 Recipe

Caldo de pollo chicken soup mexicanr recipe

Caldo de Pollo

Mely Martínez
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...
4.91 from 90 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
0 mins
Total Time 1 hr 5 mins
Course Soups
Cuisine Mexican
Servings 8 Servings
Calories 254 kcal

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.

Notes

• * Sometimes I make ½ a chicken, or only use chicken legs, thighs, ribs and wings since those parts render a flavorful broth.
• ** You can also add other vegetables to your soup like zucchini, chayote, green beans and potatoes.
• * All the garnishes are optional, but it does taste heavenly with all of them.

Nutrition

Serving: 110 ounces bowlCalories: 254kcalCarbohydrates: 5gProtein: 21gFat: 16gSaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 688mgPotassium: 323mgFiber: 1gSugar: 2gVitamin A: 4033IUVitamin C: 8mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Nikita

    December 07, 2021 at 7:42 pm

    5 stars
    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 🙂

    Reply
    • Mely Martínez

      December 10, 2021 at 2:03 pm

      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!

      Reply
  2. Lynn Bury

    November 23, 2021 at 2:59 pm

    5 stars
    Love this soup I have made it many times

    Reply
  3. Abigail

    January 06, 2021 at 11:24 am

    5 stars
    Delicious!

    Reply
  4. Lucy

    December 03, 2020 at 8:19 pm

    5 stars
    This is my go-to recipe for everything chicken soup, w/ or w/out noodles! I always add zucchini to mine!

    Reply
  5. Danielle

    November 30, 2020 at 4:57 pm

    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

    Reply
    • Mely Martínez

      November 30, 2020 at 9:01 pm

      Hello Danielle,
      Thank you for trying the recipe. I'm glad to know you like it.

      Reply
  6. Michelle

    August 07, 2020 at 7:14 pm

    5 stars
    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.

    Reply
    • Mely Martínez

      August 08, 2020 at 4:47 pm

      Hello Michelle,
      I'm so glad to know your daughter likes the caldo de pollo. Happy cooking!

      Reply
  7. Trillia

    April 28, 2020 at 5:22 pm

    Thank you for sharing! I'm looking forward to making this recipe for my family! Your blog is lovely!

    Reply
  8. Titia

    April 06, 2020 at 11:10 am

    5 stars
    Excellent soup

    Reply
  9. David R

    March 22, 2020 at 7:36 pm

    5 stars
    I Love your version of this Mely. Thanks for sharing. It was a hit, especially for the cold winter nights.

    Reply
  10. Sharon Shearer

    February 01, 2020 at 10:00 am

    5 stars
    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.

    Reply
  11. Frances Putnam

    January 03, 2020 at 4:58 pm

    5 stars
    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.

    Reply
  12. glen spencer

    October 07, 2019 at 12:22 pm

    Morning mrs. Martinez I'm wondering when making the broth could I use Laurel leaves

    Reply
    • mmartinez

      October 07, 2019 at 5:19 pm

      Hello Glen,
      Yes, you can use them. I know a few cooks that add them. Although, cilantro, parsley, and mint are more common.

      Reply
      • glen spencer

        October 08, 2019 at 4:04 pm

        Thank you

  13. glen spencer

    September 17, 2019 at 5:33 pm

    5 stars
    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

    Reply
  14. Selena

    April 16, 2019 at 10:04 pm

    Love this amazing comfort food! Love the authenticity of this recipe!

    Reply
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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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