1. Can I use boneless chicken for Caldo de Pollo?

While bone-in chicken provides a richer and more flavorful broth, you can use boneless chicken for a quicker option. However, the broth might not be as deep or rich in flavor. If using boneless chicken, try adding chicken bouillon to boost the flavor.

2. What other vegetables can I add to Caldo de Pollo?

Caldo de Pollo is highly customizable! Besides the ingredients listed, you can add vegetables like zucchini, green beans, or even sweet potatoes. The key is to use vegetables that complement the savory broth.

3. Can I make Caldo de Pollo in a slow cooker?

Yes, Caldo de Pollo can be made in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours. The longer it simmers, the more the flavors develop.

4. How do I store and reheat leftovers?

Store any leftover Caldo de Pollo in an airtight container in the fridge for up to 5 days. To reheat, use the microwave (2 minutes) or stovetop until heated through. You can also freeze the soup for up to 3 months.

Caldo de Pollo Recipe – Easy & Delicious Mexican Chicken Soup

Name: Caldo de Pollo Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 8-10 cups water or low-sodium chicken broth; 4 pounds whole chicken (cut into pieces) or chicken thighs and drumsticks; 1 large white onion, halved (one half left whole, the other diced); 4 cloves garlic; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon olive oil; 2 Roma tomatoes, diced; 1 green bell pepper, seeded and diced; 3 stalks celery, sliced; 2 cups chopped cabbage; 2 large potatoes, cubed; 2 corn on the cob, each cut into 3 pieces; 3 large carrots, peeled and cut into 2-inch slices; 2 chayote squash (or calabacitas or zucchini), cut into thirds and sliced lengthwise into fourths; 1 sprig fresh mint (optional); 1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme); 1 teaspoon minced fresh Mexican oregano (or ½ teaspoon dried Mexican oregano); 1 tablespoon chicken bouillon; 1 large bunch cilantro, divided (½ chopped, half left whole); 1 lime, cut into wedges (for serving)

Description

Caldo de Pollo is a hearty and comforting Mexican chicken soup. It’s packed with tender chicken, vibrant vegetables, and a richly seasoned broth, making it the perfect meal to warm you up during colder months or when you’re feeling under the weather.

Ingredients

Scale

8-10 cups water or low-sodium chicken broth
4 pounds whole chicken (cut into pieces) or chicken thighs and drumsticks
1 large white onion, halved (one half left whole, the other diced)
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil
2 Roma tomatoes, diced
1 green bell pepper, seeded and diced
3 stalks celery, sliced
2 cups chopped cabbage
2 large potatoes, cubed
2 corn on the cob, each cut into 3 pieces
3 large carrots, peeled and cut into 2-inch slices
2 chayote squash (or calabacitas or zucchini), cut into thirds and sliced lengthwise into fourths
1 sprig fresh mint (optional)
1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon minced fresh Mexican oregano (or ½ teaspoon dried Mexican oregano)
1 tablespoon chicken bouillon
1 large bunch cilantro, divided (½ chopped, half left whole)
1 lime, cut into wedges (for serving)

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Instructions

In a large stock pot, add 8 cups of water or low-sodium chicken broth, chicken pieces, the whole half of the onion, garlic cloves, salt, and pepper. Bring to a simmer and cook for about 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper, and celery. Sauté until tender, then remove from heat and set aside.
After the chicken has cooked for 20 minutes, add the sautéed vegetable mixture to the pot. Discard the large onion half used for flavor. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup. Stir to combine and bring back to a simmer.
Simmer the soup for 30 minutes or until the potatoes are fork-tender and the chicken is fully cooked.
Adjust the seasoning to taste by adding more salt or chicken bouillon if desired. Remove the cilantro sprigs before serving or leave them in for added flavor.
Serve the soup with freshly chopped cilantro and lime wedges on the side for added freshness.

Notes

For a deeper flavor, use bone-in, skin-on chicken.
If you like spicy food, you can add jalapeños or serrano peppers to the soup.
If you don’t have chayote, substitute with zucchini or calabacita squash.
This soup tastes even better the next day as the flavors meld.
You can freeze leftovers for up to 3 months.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup, Main Dish
Method: Simmering, Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 304
Sugar: 4g
Sodium: 359mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0.1g
Carbohydrates: 18g
Fiber: 4g
Protein: 19g
Cholesterol: 96mg