Caldo de Pollo

Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. 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.

Course Soups

Cuisine Mexican

Keyword authentic mexican chicken soup, caldo de pollo receta, caldo de pollo recipe, chicken caldo recipe, how to make caldo de pollo, mexican chicken soup, mexican chicken soup recipe, sopa de pollo

Prep Time 10

Cook Time 55

Total Time 1 5

Servings Servings

Calories 254kcal

Author Mely Martínez

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.

Nutrition