Caldo de pollo is the kind of soup that shows up in Mexican kitchens whenever someone needs comfort, whether that’s a cold winter night or a bowl of something warm when you’re feeling under the weather.
This caldo de pollo recipe sticks close to tradition: bone-in chicken simmered low and slow into a rich, golden broth, then loaded with carrots, potatoes, zucchini, corn, and cabbage.
It’s the kind of meal that fills the whole kitchen with steam and garlic and makes everyone ask when dinner is ready.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 6 to 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Caldo De Pollo Recipe
This soup is proof that a handful of humble ingredients, given enough time on the stove, can turn into something deeply satisfying.
The broth builds its flavor slowly from bone-in chicken and aromatics, so you don’t need a long list of seasonings to make it taste incredible.
It’s also endlessly forgiving. You can swap in whatever vegetables you have on hand and it still turns out great, much like my Caldo De Res, which follows the same comforting, low-and-slow approach with beef instead of chicken.
- One-pot meal that covers protein, starch, and vegetables all at once
- Naturally gluten-free and dairy-free
- Great for meal prep since it reheats and even freezes beautifully
- Mild enough for kids, but easy to spice up for adults
- Uses simple, easy-to-find ingredients from any grocery store
- A classic remedy for cold and flu season
Ingredients
You’ll need bone-in chicken for the richest broth, a handful of classic Mexican soup vegetables, and a few fresh garnishes to finish it off.
I also love serving this alongside a big pot of Pozole on chilly weekends when the whole family is craving something brothy and warm.
For the Broth
- 3 pounds bone-in, skin-on chicken thighs and drumsticks (or a whole cut-up chicken)
- 10 cups water
- 1 medium white onion, halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon whole black peppercorns
For the Vegetables
- 3 large carrots, peeled and cut into thick rounds
- 3 medium Yukon Gold potatoes, quartered
- 2 medium chayote squash or zucchini, cut into large chunks
- 2 ears corn on the cob, husked and cut into thirds
- 2 cups green cabbage, roughly chopped
- 2 Roma tomatoes, diced
- 1 stalk celery, sliced
- 1 whole jalapeño (optional, for mild heat)
For Garnish
- Fresh cilantro, chopped
- Lime wedges
- Diced white onion
- Sliced avocado
- Crumbled Cotija cheese (optional)
- Warm corn tortillas
Kitchen Equipment Needed
Nothing fancy is required here, just a big pot and basic prep tools you probably already own.
If you plan on making soups and broths often, a couple of specialty tools below will make the process much smoother.
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Ladle
- Fine-mesh skimmer
- Tongs
- Citrus juicer
You might also enjoy: Albondigas Soup Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I’m making a big batch of caldo de pollo, based on years of testing soup recipes in my own kitchen.
They’re not required, but each one solves a specific problem that comes up when you’re simmering a broth for over an hour.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds heat evenly, which means your broth simmers gently instead of boiling hard and turning cloudy.
It also goes straight from stovetop to table, so you can serve family style right out of the pot.
This is the single piece of equipment that made the biggest difference in my broth quality.
2. Fine-Mesh Skimmer
Skimming off the foam and impurities that rise to the top during the first simmer is the secret to a clear, clean-tasting broth.
A wide, fine-mesh skimmer does this in seconds instead of you fishing around with a spoon.
It’s a small purchase that pays off every single time you make soup.
3. Bamboo Cutting Board Set
Between chicken, vegetables, and citrus, this recipe uses a lot of prep space, and having a couple of dedicated boards keeps raw chicken juices away from your veggies.
A larger board also gives you room to work through all those carrots and potatoes without things sliding around.
I keep one just for proteins and one just for produce.
4. Glass Meal Prep Containers
Caldo de pollo makes fantastic leftovers, and glass containers keep the broth from picking up plastic odors or stains the way some tomato-based soups can.
They’re also microwave-safe, so reheating a portion for lunch is completely mess-free.
I portion mine out the same night I make the soup so lunches are ready to grab all week.
For a quick weeknight version of this same comforting flavor profile, try my Chicken Enchilada Soup Recipe next.
Step-by-Step Instructions: How to Make Caldo De Pollo
1. Build the Base Broth
- Place the chicken thighs and drumsticks in a large stockpot or Dutch oven.
- Add the 10 cups of water, making sure the chicken is fully submerged. Add a bit more water if needed.
- Add the halved onion, peeled garlic cloves, bay leaves, kosher salt, and black peppercorns.
- Set the pot over high heat and bring it to a rolling boil, uncovered.
2. Skim and Simmer the Broth
- Once boiling, reduce the heat to low so the broth is at a gentle simmer, not a hard boil.
- Use a fine-mesh skimmer to remove the grayish foam that rises to the surface during the first 10 to 15 minutes. This step keeps your broth clear and clean tasting.
- Partially cover the pot and let the broth simmer for 45 minutes, until the chicken is fully cooked and tender enough to pull apart easily.
3. Remove and Shred the Chicken
- Using tongs, carefully transfer the cooked chicken pieces to a plate or cutting board and let them cool slightly.
- Once cool enough to handle, remove and discard the skin and bones.
- Shred or chop the chicken meat into bite-sized pieces and set it aside.
- Strain the broth through a fine-mesh strainer into a clean pot if you’d like an extra-clear soup, discarding the onion, garlic, and bay leaves, or simply leave them in for a rustic version.
4. Add the Carrots and Potatoes
- Return the strained broth to the stove over medium heat.
- Add the carrot rounds and quartered potatoes to the pot.
- Simmer for 10 minutes, until the potatoes are just starting to soften but still hold their shape.
5. Add the Remaining Hearty Vegetables
- Stir in the diced tomatoes, sliced celery, and chayote squash (or zucchini) chunks.
- Add the whole jalapeño now if you’re using it for a subtle background heat.
- Continue simmering for another 10 minutes so the flavors meld together.
6. Add the Corn and Cabbage
- Add the corn on the cob pieces and chopped cabbage to the pot.
- Simmer for an additional 10 to 12 minutes, until the corn is tender and the cabbage has softened but still has a little bite.
- Taste the broth at this point and adjust the salt as needed.
7. Return the Chicken to the Pot
- Add the shredded chicken back into the pot with the vegetables.
- Simmer everything together for 5 more minutes, just long enough to heat the chicken through.
- Remove the jalapeño at this point if you added one and want to control the spice level for serving.
8. Ladle and Garnish
- Ladle the hot caldo de pollo into large bowls, making sure everyone gets a good mix of chicken, broth, and vegetables.
- Top each bowl with fresh cilantro, a squeeze of lime, diced onion, and avocado slices.
- Serve immediately with warm corn tortillas on the side for scooping and dipping.
Tips for The Best Caldo De Pollo
A few small habits make the difference between an average pot of soup and one that tastes like it came from someone’s abuela.
Patience with the broth is really the only technique this recipe demands.
- Don’t rush the simmer. Low and slow extracts far more flavor than a hard boil.
- Keep the skin and bones on the chicken while it cooks, then remove them after, for maximum flavor.
- Cut your vegetables in similarly sized chunks so everything finishes cooking at the same time.
- Season in layers, tasting the broth before and after adding the vegetables.
- Add delicate vegetables like zucchini or cabbage later so they don’t turn mushy.
Serving Suggestions
Caldo de pollo is a complete meal on its own, but a few extras turn it into a real spread.
I like setting out a little garnish bar so everyone can build their bowl exactly how they like it.
- Warm corn or flour tortillas for dipping and scooping
- A side of Mexican Street Corn Pasta Salad for a heartier spread
- Extra lime wedges and hot sauce on the table
- A scoop of white rice added directly into the bowl
- Sliced radishes for crunch
- Fresh salsa or pickled jalapeños on the side
Variations of Caldo De Pollo
Every Mexican household seems to make caldo de pollo a little differently, and that’s part of what makes it such a beloved dish.
Feel free to treat this recipe as a starting point and adjust it to what your family prefers.
- Rice-Style Caldo: Stir cooked white rice directly into the pot before serving for a heartier, one-bowl meal.
- Spicy Version: Add sliced serrano peppers along with the jalapeño for extra heat.
- Turkey Caldo: Swap the chicken for bone-in turkey pieces, especially useful around the holidays.
- Extra Veggie Loaded: Add green beans, chayote, or even a handful of garbanzo beans for more texture.
- Slow Cooker Method: Brown the chicken first, then let everything simmer on low in a slow cooker for 6 to 7 hours.
- Herb Swap: Use fresh parsley instead of cilantro if you’re not a cilantro fan.
Fans of hearty, chunky soups should also check out my Chicken And Rice Soup Recipe for another one-pot favorite.
Storage and Reheating
This soup stores and reheats exceptionally well, which makes it one of my favorite meals to batch cook.
Just keep in mind that the vegetables will continue to soften slightly as they sit in the broth.
- Refrigerate in an airtight container for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months, leaving some room at the top for expansion.
- Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute intervals.
- Add a splash of water or broth if the soup has thickened after storing.
For another comforting bowl to add to your weekly rotation, try my Chicken Soup Recipe as well.
Nutritional Facts
These values are approximate and will vary depending on the exact cuts of chicken and vegetables you use.
- Calories: 320 per serving
- Protein: 28g
- Carbohydrates: 24g
- Fat: 12g
- Fiber: 4g
- Sodium: 640mg
For a lighter, rice-forward take on chicken soup, my Crockpot Chicken And Rice Recipe is worth bookmarking too.
Health Benefits of Key Ingredients
Beyond tasting incredible, caldo de pollo is genuinely nourishing, which is exactly why it’s the go-to remedy in so many Mexican households when someone is feeling sick.
The combination of protein, warm broth, and vegetables checks a lot of boxes at once.
- Chicken: A lean source of protein that supports muscle repair and keeps you full longer.
- Carrots: Rich in beta-carotene, which supports eye health and immune function.
- Cabbage: High in vitamin C and fiber, both of which support digestion and immunity.
- Garlic: Contains compounds linked to immune support and mild anti-inflammatory effects.
- Cilantro and Lime: Add a fresh dose of vitamin C and antioxidants right at the end.
- Bone-In Chicken Broth: Simmering bones and skin releases collagen and minerals into the broth over time.
FAQs About Caldo De Pollo
1. Can I use chicken breast instead of bone-in thighs?
You can, but bone-in, skin-on pieces give the broth far more flavor and richness.
If you only have boneless breast on hand, consider adding a few extra chicken bones or a bouillon cube to compensate.
2. Why is my broth cloudy instead of clear?
Cloudy broth usually happens when the soup boils too hard instead of simmering gently.
Skimming off the foam in the first 15 minutes and keeping the heat low afterward will give you a much clearer result.
3. Can I make this in a slow cooker or Instant Pot?
Yes, both work well for this recipe.
In a slow cooker, cook on low for 6 to 7 hours, and in an Instant Pot, pressure cook the chicken and broth for about 25 minutes before adding the vegetables.
4. What vegetables can I substitute if I can’t find chayote?
Zucchini or yellow squash are the easiest substitutes and have a similar texture once cooked.
You can also skip it entirely and add extra potatoes or carrots instead.
5. Is caldo de pollo the same as chicken soup?
Caldo de pollo is a Mexican-style chicken soup, but it’s typically chunkier and heartier than a classic American chicken noodle soup.
It leans on whole vegetable pieces and bone-in chicken rather than noodles and diced ingredients.
Caldo de Pollo
Ingredients
- 3 pounds bone-in, skin-on chicken thighs and drumsticks or a whole cut-up chicken
- 10 cups water
- 1 medium white onion halved
- 6 garlic cloves peeled
- 2 bay leaves
- 1 tablespoon kosher salt plus more to taste
- 1 teaspoon whole black peppercorns
- 3 large carrots peeled and cut into thick rounds
- 3 medium Yukon Gold potatoes quartered
- 2 medium chayote squash or zucchini cut into large chunks
- 2 ears corn on the cob husked and cut into thirds
- 2 cups green cabbage roughly chopped
- 2 Roma tomatoes diced
- 1 stalk celery sliced
- 1 whole jalapeño optional, for mild heat
- fresh cilantro chopped, for garnish
- lime wedges for garnish
- diced white onion for garnish
- sliced avocado for garnish
- Crumbled Cotija cheese optional, for garnish
- warm corn tortillas for serving
Equipment
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Ladle
- Fine Mesh Skimmer
- Tongs
- Citrus juicer
- Enameled Cast Iron Dutch Oven optional
- Fine Mesh Skimmer optional
- Bamboo Cutting Board Set optional
- Glass meal prep containers optional
Method
- Place the chicken, water, onion, garlic, bay leaves, salt, and peppercorns in a large pot and bring to a rolling boil.
- Reduce heat to low, skim off foam with a fine-mesh skimmer, and simmer partially covered for 45 minutes until chicken is tender.
- Transfer chicken to a plate, let cool, then shred the meat and discard skin and bones. Strain the broth if desired.
- Return the broth to medium heat, add the carrots and potatoes, and simmer for 10 minutes until just softening.
- Stir in the tomatoes, celery, chayote or zucchini, and whole jalapeño if using. Simmer for another 10 minutes.
- Add the corn and cabbage and simmer for 10 to 12 minutes until corn is tender and cabbage is soft. Adjust salt to taste.
- Stir the shredded chicken back into the pot and simmer for 5 more minutes to heat through. Remove the jalapeño if desired.
- Ladle into bowls and top with fresh cilantro, a squeeze of lime, diced onion, and avocado slices. Serve with warm corn tortillas.
Nutrition
Notes
- Don’t rush the simmer. Low and slow extracts far more flavor than a hard boil.
- Keep the skin and bones on the chicken while it cooks, then remove them after, for maximum flavor.
- Cut your vegetables in similarly sized chunks so everything finishes cooking at the same time.
- Season in layers, tasting the broth before and after adding the vegetables.
- Add delicate vegetables like zucchini or cabbage later so they don’t turn mushy.
- Swap in whatever vegetables you have on hand for an endlessly forgiving version.
- For a spicy version, add sliced serrano peppers along with the jalapeño for extra heat.
- Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened.
- Serve with a scoop of white rice directly in the bowl for a heartier meal.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Caldo de pollo is one of those recipes that never really goes out of rotation once you’ve made it a few times.
It’s simple, forgiving, and always feels like exactly what you needed, whether that’s a chilly evening or a day when you’re just not feeling your best.
I hope this caldo de pollo recipe becomes a regular in your kitchen the way it has in mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo the next time you make a pot.
Recommended:
- Flour Tortillas Recipe
- Mexican Street Corn Pasta Salad Recipe
- Crockpot Taco Soup Recipe
- Lemon Chicken And Rice Recipe
- Chicken Noodle Soup Recipe
