Caldo de Pollo is a delicious and nourishing Mexican chicken soup that brings comfort to every spoonful. With tender chicken, wholesome vegetables, and a rich, flavorful broth, this dish is perfect for chilly days or when you’re in need of a comforting meal. Packed with fresh flavors and simple ingredients, Caldo de Pollo is an easy-to-make recipe that the whole family will love.
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Why You’ll Love This Caldo de Pollo Recipe
This caldo de pollo recipe is a complete meal in a bowl. It’s packed with protein from the chicken, plenty of vegetables, and a savory broth that’s perfect for satisfying your hunger. Plus, it’s incredibly easy to make, requiring no fancy ingredients or tools. The flavors are well-balanced, offering a hearty and comforting meal, and the leftovers taste even better the next day.
Not only is it delicious, but it’s also family-friendly, making it a great option for both kids and adults. Whether you’re feeling under the weather or just craving something warm and hearty, Caldo de Pollo will hit the spot.
Key Ingredients for Caldo de Pollo
• Chicken: A whole cut-up chicken (or just thighs and drumsticks) is used to create a rich and flavorful broth. The skin and bones add depth to the soup.
• Vegetables: White onion, Roma tomatoes, green bell pepper, carrots, potatoes, corn on the cob, cabbage, and chayote squash are the perfect mix for flavor and texture.
• Herbs: Fresh thyme, mint, cilantro, and Mexican oregano infuse the soup with authentic flavors.
• Chicken Bouillon: Enhances the overall flavor of the broth and brings the soup to life.
• Lime: A squeeze of lime adds a burst of freshness, balancing the savory notes of the soup.
Alternative Ingredient Suggestions
If you’re looking for a variation of this caldo de pollo recipe or have dietary preferences, here are a few ingredient swaps:
- You can replace chayote squash with zucchini or calabacita squash for a different texture.
- If you prefer, cilantro can be substituted with parsley or green onions, especially for those who are not fans of cilantro.
- For a touch of spice, you can add sliced jalapeño or serrano peppers to the pot.
Step-by-Step Instructions for Caldo de Pollo
- In a large stock pot, combine 8 cups of water (or low-sodium chicken broth), the chicken (cut into pieces), a whole half onion, garlic, salt, and pepper. Bring the mixture to a low boil and cook for about 20 minutes.
- While the chicken is cooking, heat olive oil in a large skillet. Add diced onions, tomatoes, green bell pepper, and celery. Sauté until tender, then remove from heat and set aside.
- After 20 minutes, add the sautéed vegetable mixture into the pot with the chicken. Discard the large onion half that was added to enhance the broth flavor.
- Add the remaining vegetables, including cabbage, potatoes, corn, carrots, and chayote squash. Stir in the fresh herbs and chicken bouillon. Let the soup simmer for another 30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Taste the soup and adjust seasoning if needed, adding more salt or chicken bouillon to taste.
- Serve with a garnish of freshly chopped cilantro and a lime wedge for extra zest.
Tips & Tricks for Perfect Caldo de Pollo
• Broth Depth: To make the broth even richer, use bone-in, skin-on chicken, which will enhance the flavor.
• Spice It Up: If you like your soup with a bit of heat, consider adding jalapeño or serrano peppers.
• Slow Cooker Option: If you prefer a slower, more leisurely method, transfer the soup to a slow cooker and let it simmer on low for 6 to 8 hours to deepen the flavors.
• Storing and Reheating: This soup stores well in the fridge for up to 5 days. Reheat in the microwave or on the stovetop for the best flavor. You can even freeze it for up to 3 months.
Pairing Ideas and Variations for Caldo de Pollo
While Caldo de Pollo is hearty on its own, you can serve it with some delightful sides to make the meal even more filling. Pair it with freshly made tortillas (corn or flour) or some crispy bolillos to dip in the broth. You can also add a scoop of white rice to each bowl to make it even more satisfying. For a refreshing twist, serve with a dollop of sour cream, diced avocado, or a drizzle of hot sauce.
This recipe also lends itself to variations, such as a spicier version with extra chilies or a gluten-free rendition by skipping the tortillas.
Make-Ahead, Storing, and Freezing Tips
Caldo de Pollo is ideal for making ahead. The soup gets even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to five days. When reheating, add fresh cilantro and a squeeze of lime for the freshest flavor.
If you want to freeze the soup, let it cool completely and transfer it to a freezer-safe container. It will stay good in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat as needed.
Conclusion
This easy-to-make Caldo de Pollo recipe is the ultimate comfort food, perfect for any occasion. Whether you’re making it for your family on a cold day or prepping for a week of delicious leftovers, this Mexican chicken soup is sure to satisfy. Enjoy the rich flavors, tender chicken, and hearty vegetables in every bowl!
FAQ
1. Can I make Caldo de Pollo ahead of time?
Yes! Caldo de Pollo actually gets better the next day as the flavors have more time to develop. You can make it ahead of time and store it in the fridge for up to 5 days. Simply reheat and enjoy!
2. What if I don’t have all the vegetables listed in the recipe?
No problem! Caldo de Pollo is a flexible recipe. If you’re missing a specific vegetable, you can swap it out with something else. For example, zucchini or calabacita squash can replace chayote, and you can use different types of potatoes or carrots as needed.
3. How can I make this recipe spicier?
If you like your Caldo de Pollo with some heat, you can add sliced jalapeños, serrano peppers, or even a pinch of chili powder. Adjust the spice level to your personal preference.
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Caldo de Pollo
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Caldo de Pollo is a hearty and authentic Mexican chicken soup, brimming with tender chicken, wholesome vegetables, and a richly seasoned broth. This comforting soup is simple to make and perfect for chilly days or when you’re craving a nourishing, flavorful meal.
Ingredients
- 8–10 cups water, or low-sodium chicken broth
- 4 pounds chicken, whole cut up (or 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 cob cut into 3 pieces
- 3 large carrots, peeled and cut into 2-inch slices
- 2 chayote squash, calabacitas, or zucchini, cut into 3rds and sliced lengthwise into 4ths
- 1 sprig fresh mint, optional
- 1 teaspoon minced fresh thyme, ½ tsp dried thyme
- 1 teaspoon minced fresh Mexican oregano, or ½ tsp dried Mexican oregano
- 1 tablespoon chicken bouillon
- 1 large bunch cilantro, divided, ½ chopped, half left whole
- 1 lime, cut into wedges, for serving
Instructions
- In a large stock pot, combine 8 cups of water (or low-sodium chicken broth), the chicken, the half onion (not diced), garlic, salt, and pepper. Bring the mixture to a low boil and cook for about 20 minutes.
- While the chicken is cooking, heat olive oil in a large skillet. Add diced onions, tomatoes, green bell pepper, and celery. Sauté until tender, then remove from heat and set aside.
- After 20 minutes, add the sautéed vegetable mixture into the pot with the chicken. Discard the large onion half that was added to enhance the broth flavor.
- Add the remaining vegetables, including cabbage, potatoes, corn, carrots, and chayote squash. Stir in the fresh herbs and chicken bouillon. Let the soup simmer for another 30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Taste the soup and adjust seasoning if needed, adding more salt or chicken bouillon to taste.
- Serve with a garnish of freshly chopped cilantro and a lime wedge for extra zest.
Notes
- Use bone-in, skin-on chicken to deepen the broth’s flavor.
- If you want to spice up your soup, add jalapeños or serrano peppers to taste.
- This recipe can be made in a slow cooker; cook on low for 6 to 8 hours for an even richer flavor.
- Store leftovers in the fridge for up to 5 days. Reheat as needed or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 304 kcal
- Sugar: 4g
- Sodium: 359mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 96mg
