Caldo de Pollo: A Traditional Mexican Chicken Soup
When it comes to comfort food, few dishes warm the heart and soul like Caldo de Pollo, a beloved traditional Mexican chicken soup. Simple, wholesome, and packed with fresh vegetables, this dish has been served in Mexican households for generations — often when someone’s feeling under the weather, or just when you need something cozy and filling.
With its rich broth, tender chicken, and colorful veggies, Caldo de Pollo is more than just soup — it’s a bowl of home.
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 whole, one half diced)
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black 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 ears corn, each cut into 3 pieces
- 3 large carrots, peeled and cut into 2-inch slices
- 2 chayote squash, calabacitas, or zucchini, cut into thirds and sliced lengthwise into fourths
- 1 sprig fresh mint (optional)
- 1 teaspoon minced fresh thyme (or ½ tsp dried thyme)
- 1 teaspoon minced fresh Mexican oregano (or ½ tsp dried)
- 1 tablespoon chicken bouillon
- 1 large bunch cilantro, divided (½ chopped, ½ whole)
- 1 lime, cut into wedges for serving
How to Make Caldo de Pollo
1. Cook the Chicken
Start by adding 8 cups of water to a large stockpot along with the chicken, half of the onion (left whole), garlic cloves, salt, and black pepper.
Bring the mixture to a gentle boil and cook over medium heat for 20 minutes.
2. Prepare the Aromatics
While the chicken is cooking, heat olive oil in a skillet over medium heat.
Sauté the diced onions, tomatoes, bell pepper, and celery until softened. Remove from heat and set aside.
3. Add Vegetables and Simmer
After the chicken has cooked for 20 minutes, remove the whole onion from the pot.
Add the sautéed aromatics to the broth, followed by the cabbage, potatoes, corn, carrots, squash, thyme, oregano, and chicken bouillon.
Place the whole bunch of cilantro on top for extra flavor.
Bring the soup back to a simmer and cook for 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Serve and Enjoy
Taste the broth and adjust seasoning if needed.
Remove the whole cilantro bunch (or leave it in for extra flavor).
Serve hot with chopped cilantro and fresh lime wedges on the side.
Serving Suggestions
Caldo de Pollo is wonderful served just as it is — warm, filling, and full of love. You can also enjoy it with:
- Warm corn tortillas
- Steamed Mexican rice
- Fresh avocado slices
- Your favorite salsa for a little heat
No matter how you serve it, Caldo de Pollo brings the taste of tradition and the comfort of family gatherings right to your table.
Provecho! 🌿🍋
Let me know if you want a shorter social media version of this article too!