Caldo de pollo (Chicken soup)

Perfect choice! 🍲 Caldo de Pollo (Mexican chicken soup) is warm, comforting, and full of homestyle flavor — just like abuela makes it. It’s a simple one-pot meal with tender chicken, vegetables, and a flavorful broth.Here’s a traditional recipe you can make at home 👇

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🇲🇽 Caldo de Pollo (Mexican Chicken Soup)

🍽️ Serves:

6–8 people

⏱ Time:

Prep: 20 min | Cook: 1 hr | Total: ~1 hr 20 min

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Ingredients

For the broth:

• 1 whole chicken (about 3–4 lbs), cut into pieces
  (or use bone-in thighs and drumsticks for richer flavor)

• 12 cups water

• 1 white onion, quartered

• 4 garlic cloves, peeled

• 2 bay leaves

• 1 Tbsp salt (adjust to taste)

• ½ tsp black peppercorns

Vegetables:

• 3 carrots, peeled and cut into chunks

• 3 celery stalks, cut into chunks

• 2 zucchini, thickly sliced

• 2 corn cobs, cut into 2–3 pieces each

• 3 potatoes, peeled and cut into quarters

• 1 tomato, chopped (optional)

• ¼ cup fresh cilantro, roughly chopped

• Lime wedges, for serving

Optional toppings:

• Chopped onions

• Avocado slices

• Cilantro

• Cooked rice (common in many Mexican homes)

• Warm corn tortillas

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Instructions

1. Make the Broth

1. In a large pot, combine the chicken, water, onion, garlic, bay leaves, salt, and peppercorns.

2. Bring to a boil, then reduce heat and simmer for 30–40 minutes, skimming off any foam from the surface.

3. Once the chicken is cooked and tender, remove it from the pot. Strain the broth if you want a clear soup.

2. Add Vegetables

1. Return the clear broth to the pot.

2. Add carrots, celery, potatoes, and corn. Simmer for about 15 minutes.

3. Add zucchini, tomato, and cilantro, and cook another 10 minutes or until all veggies are tender.

3. Shred the Chicken

1. While veggies finish cooking, shred the chicken into bite-sized pieces (discarding bones and skin if preferred).

2. Add the shredded chicken back to the pot and simmer a few minutes to reheat.

4. Serve

1. Ladle hot soup into bowls.

2. Serve with lime wedges, fresh cilantro, chopped onion, and avocado slices on top.

3. Add a spoonful of cooked rice or serve with warm tortillas on the side.

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💡 Tips & Variations

• For a deeper flavor, roast the chicken bones or veggies before simmering.

• Add chipotle pepper or chili flakes if you like it spicy.

• You can substitute zucchini with chayote (a Mexican squash) if available.

• For an extra-rich broth, simmer for up to 1½ hours.

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Would you like me to give you a Caldo de Pollo con Arroz version (with the rice cooked directly in the broth)?