Caldo de Pollo Recipe | Chicken Soup (2024)

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.

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

JUMP TO FULL INSTRUCTIONS

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:

• Alphabet Soup
• Black Bean Soup
• Caldo Beef Soup
• Meatball Soup

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,

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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.

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