Caldo de Pollo (Traditional Mexican Chicken Soup)
Serves
6–8
Ingredients
Soup
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1 whole chicken (3–4 lb), cut into pieces
(or 3 lb bone-in chicken thighs/drumsticks) -
10–12 cups water
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1 tbsp salt (start here, adjust later)
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½ white onion
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4 cloves garlic
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2 bay leaves
Vegetables
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3 carrots, cut into large chunks
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3 potatoes, peeled and halved
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2 zucchini, thick slices
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2 ears corn, cut into thirds
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1 chayote, peeled and chunked (optional but traditional)
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1 small bunch cilantro, tied
Instructions
1. Make the broth
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Add chicken, water, salt, onion, garlic, and bay leaves to a large pot.
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Bring to a boil, then reduce to a gentle simmer.
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Skim off foam during the first 10 minutes.
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Simmer 30–35 minutes, until chicken is tender.
2. Add vegetables (in stages)
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Add corn, carrots, potatoes, and chayote.
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Simmer 15 minutes.
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Add zucchini and cilantro bundle.
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Simmer 5–10 more minutes, until veggies are tender but not mushy.
3. Taste & serve
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Adjust salt.
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Remove onion, garlic, bay leaves, and cilantro bundle.
Serving (the best part)
Serve hot with:
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Warm corn tortillas
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Lime wedges
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Chopped cilantro
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Chopped onion
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Sliced jalapeño or serrano
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A spoon of Mexican rice on the side
Pro tips 🍲
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Bone-in chicken = richer broth
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Keep veggies big so they hold up
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For extra flavor, add a splash of tomato sauce or a piece of cabbage near the end
If you want a spicy caldo, pressure-cooker version, or Caldo de Pollo con arroz, just tell me—happy to tweak it 🫶