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.
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.
Notes
Skimming foam early yields a bright, clear broth. 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 pinch of sugar can balance acidity from tomatoes or lime.
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