Caldo De Pollo Recipe
Craving a bowl of pure comfort? This Caldo De Pollo Recipe is a classic Mexican soup with tender chicken, vibrant veggies, and rich homemade broth that warms you from the inside out.
For decades, Caldo de pollo has been my go-to when I need a hug in a bowl. This traditional recipe dates back to my abuela’s kitchen in Jalisco; it’s hearty enough for a family dinner and gentle enough for when someone’s feeling under the weather. What makes it special? It’s all about the homemade broth—the heart of any great chicken soup. Plus, it’s loaded with veggies, lean protein, and a hit of bright lime juice. At 50, I need meals that feel good and do good; this Caldo De Pollo Recipe checks both boxes.
Why You’ll Love This Recipe
- Authentic Mexican soup flavor with minimal effort
- Homemade broth reduces sodium by 30% vs. store-bought
- Packed with 7+ servings of veggies in every bowl
- 25 g of protein per serving to keep you full
- Naturally gluten-free and easily dairy-free
- One-pot meal—easy prep and quick cleanup
- Perfect for chilly evenings or post-workout recovery
- Versatile base for endless comfort food twists
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs & drumsticks; swap for breasts if you like leaner cuts)
- 12 cups water or low-sodium chicken broth (homemade broth adds extra depth)
- 1 large yellow onion, quartered (sweet onions bring mild sweetness)
- 4 garlic cloves, smashed (fresh for the best aroma)
- 3 medium carrots, peeled & cut into 1″ rounds (firm, bright carrots hold up nicely)
- 2 celery stalks, sliced (trim off leaves)
- 2 medium russet potatoes, peeled & cubed (or sweet potatoes for color)
- 1 medium zucchini, sliced (add last for a tender bite)
- 1 cup green beans, trimmed & halved (snap beans work well)
- 2 bay leaves
- 1 tsp dried oregano (Mexican oregano if you find it)
- 1 jalapeño, sliced (remove seeds for milder heat)
- 2 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- Juice of 2 limes (brightens every spoonful)
- ¼ cup chopped cilantro (optional garnish)
- Lime wedges, avocado slices or tortilla strips for serving
Directions
- Prep and simmer the broth. In a large Dutch oven, combine chicken, water or broth, onion, garlic and bay leaves. Bring to a gentle boil, then lower heat and simmer, uncovered, 30 minutes—skim off foam for clear broth.
- Add root veggies. Stir in carrots, celery and potatoes. Season with oregano, jalapeño, 1 tsp salt and ½ tsp pepper. Simmer 20 minutes, until veggies start to soften.
- Toss in zucchini and beans. Add zucchini slices and green beans; cook 8–10 minutes more, until all veggies are tender but not mushy.
- Shred the chicken. Transfer chicken to a board, let cool 5 minutes, then shred meat—discard bones and skin. Return meat to pot.
- Brighten and finish. Stir in lime juice and cilantro. Taste, adjust salt and pepper—if it’s flat, a pinch of salt and another squeeze of lime do wonders.
- Serve hot. Ladle into bowls, top with avocado, tortilla strips or extra cilantro, and dig in.
Servings & Timing
Yields: 6 generous servings
Prep Time: 15 minutes
Cook Time: 1 hour
Rest Time: 5–10 minutes off heat
Total Time: 1 hour 25 minutes
Variations
- Add hominy for a pozole-style twist.
- Blend 2 cups of soup, then stir back in for a velvety texture.
- Swap potatoes for cauliflower florets to cut carbs.
- Use leftover rotisserie chicken to halve prep time.
- Stir in diced tomatoes and chili powder for extra warmth.
- Top with shredded Monterey Jack for a creamy finish.
Storage & Reheating
Refrigerator: Airtight for up to 4 days.
Freezer: Freeze in bags or containers up to 3 months.
Reheat: Thaw overnight, warm gently on low heat; add broth if too thick.
Make-Ahead: Complete through step 4, cool and chill up to 2 days; finish fresh with lime and cilantro.
Notes
- Skimming foam early yields a bright, clear broth—no murk here.
- If broth tastes mild, simmer uncovered 10 extra minutes to concentrate flavors.
- Roasting bones at 400°F for 15 minutes before simmering deepens color.
- Bone-in chicken adds collagen, giving broth a silky mouthfeel.
- A tiny pinch of sugar can balance acidity from tomatoes or lime.
FAQs
Q: Can I use boneless chicken for this recipe?
A: Yes—you’ll save prep time but lose a bit of richness from the bones.
Q: How spicy is this soup?
A: Mild by default; leave seeds in jalapeño for more kick.
Q: Is this gluten-free?
A: Absolutely—it’s naturally gluten-free when you stick to the ingredients.
Q: Can I make it in a slow cooker?
A: Sure—cook on low 6–7 hours, adding delicate veggies in the last hour.
Q: Why is my broth cloudy?
A: Skim foam often during the first 20 minutes; strain if needed.
Q: How do I boost protein?
A: Stir in cooked white beans or serve with quinoa on the side.
Q: My soup tastes bland—any tips?
A: A final lime squeeze and a pinch of salt usually bring it alive.
Q: Can I freeze in single portions?
A: Yes—freeze in individual airtight containers for quick meals.
Conclusion
This Caldo De Pollo Recipe is the ultimate comfort food—simple, nourishing and bursting with authentic Mexican soup flavor. Whether you’re feeding family or nursing a cold, it’s sure to lift spirits and warm bellies. Try it soon, leave a comment below, and don’t miss my Chicken Tortilla Soup or Arroz Rojo next!
Caldo De Pollo Recipe
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs & drumsticks) (swap for breasts if you prefer leaner cuts)
- 12 cups water or low-sodium chicken broth (homemade broth adds extra depth)
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed (fresh for the best aroma)
- 3 medium carrots, peeled & cut into 1" rounds
- 2 medium russet potatoes, peeled & cubed
- 1 medium zucchini, sliced (add last for a tender bite)
- 1 cup green beans, trimmed & halved
- 1 tsp dried oregano (Mexican oregano if available)
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped cilantro (optional garnish)
- Lime wedges, avocado slices or tortilla strips for serving
Instructions
- In a large Dutch oven, combine chicken, water or broth, onion, garlic, and bay leaves. Bring to a gentle boil, then lower heat and simmer, uncovered, 30 minutes—skim off foam for clear broth.
- Stir in carrots, celery, and potatoes. Season with oregano, jalapeño, salt, and pepper. Simmer 20 minutes until veggies start to soften.
- Add zucchini slices and green beans; cook 8–10 minutes more, until all veggies are tender but not mushy.
- Transfer chicken to a board, let cool 5 minutes, then shred meat—discard bones and skin. Return meat to pot.
- Stir in lime juice and cilantro. Adjust salt and pepper to taste. Serve hot with garnishes.
