Caldo de Pollo
Caldo de Pollo – Mexican Chicken Soup
When it comes to comfort food, few dishes warm the heart and soul like a big steaming bowl of caldo de pollo. This classic Mexican chicken soup is more than just a meal, it’s a taste of home, a reminder of family gatherings, and the cure-all for just about anything from a cold to a bad day. Growing up, caldo de pollo was the dish my family made when we wanted something filling, nourishing, and easy to share.
The beauty of caldo de pollo is its adaptability. It comes together with whatever vegetables you have in your refrigerator. Sometimes it’s cabbage and potatoes, other times it’s squash and chayote. No matter the vegetable combination, the heart of this dish is always the same: a fragrant chicken broth flavored with aromatic cilantro and mint, served with warm tortillas, Mexican rice, and a squeeze of lime juice.
Related Recipe: Vegetable Masa Ball Soup
Ingredient Variations
While corn, carrots, potatoes, cilantro, and mint are common in many versions, there’s no one “correct” way to make caldo de pollo. You can customize it depending on what’s fresh or what you’re craving:
- Cabbage for a mild sweetness and tender bite.
- Chayote squash for a slightly crisp, pear-like texture.
- Green beans or peas for a pop of color and freshness.
- Sweet potatoes to add natural sweetness and extra nutrients.
- Dark meat chicken for richer flavor, though bone-in breasts work too.
- Bay leaves or cumin for a deeper, more layered broth.
Cultural Significance
- Caldo de pollo is a staple in Mexican households, a dish that bridges generations and is as common at Sunday lunch as it is when someone in the family is feeling under the weather. In many homes, it’s the first thing offered to guests seeking comfort, and it often appears without a written recipe. Just a grandmother’s instinct for what “feels right” in the pot.
- Its uniqueness compared to other chicken soups lies in the way the vegetables are cooked whole in the broth, often in large, rustic cuts. The herbs, especially cilantro and mint, bring a fragrance that brightens the soup, while the rounds of sweet corn (elote) make it unmistakably Mexican. Caldo de pollo isn’t just eaten, it’s experienced, shared, and remembered.
Health Benefits
Beyond its comforting flavor, caldo de pollo is packed with health perks:
- Hydration – The warm broth replenishes fluids and is soothing for the throat.
- Protein – Chicken provides amino acids essential for muscle repair and immune support.
- Vitamins & Minerals – Vegetables add vitamin C, potassium, and antioxidants.
- Digestive Support – Fresh mint and cilantro can help with digestion and reduce inflammation.
- Balanced Nutrition – It’s filling but not heavy, making it a perfect meal for all ages.This combination is why caldo de pollo is often considered a healing food, especially during cold and flu season
Storage & Leftovers
One of the best things about caldo de pollo is that it tastes even better the next day.
- In the refrigerator: Store in an airtight container for up to 4 days.
- In the freezer: Cool completely and store for up to 3 months. If freezing, skip the potatoes and add them fresh when reheating to avoid graininess.
- Reheating: Warm gently over medium heat, adding extra broth or water if it’s thickened.
Serving Suggestions
- Traditionally, caldo de pollo is served in large bowls with plenty of the vegetables and chicken, plus some of the flavorful broth. A squeeze of fresh lime juice is non-negotiable. It lifts the flavors and adds a refreshing tang. Many people add a spoonful or two of Mexican rice directly into the bowl. Others enjoy it with warm corn tortillas to scoop up the vegetables or soak in the broth.
- For an extra kick, some serve it with sliced jalapeños or a spoonful of salsa macha..
FAQs
Yes! Cooking it low and slow for 6–8 hours allows the flavors to deepen. Add squash or other delicate vegetables during the last 20 minutes.
Add whole jalapeños or serrano peppers to the broth while it cooks, or serve with your favorite hot sauce on the side.
Absolutely. Swap chicken for vegetable broth and use hearty vegetables like mushrooms, zucchini, and chayote for depth.
You can, but bone-in chicken gives the broth a richer flavor. If using boneless, shorten the cooking time slightly.
Arroz rojo (Mexican red rice) is traditional, but white rice works well too. Some even cook the rice directly in the soup.
Mint isn’t just for freshness, it balances the richness of the broth and complements the cilantro for a uniquely bright flavor.
Caldo de Pollo
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: serves 8–10 1x
Description
A caldo de pollo comes together with any vegetables you may have in your refrigerator. Sometimes I add cabbage and sometimes I add chayote if squash is not available. No matter your veggie combination, the chicken broth, aromatic cilantro and mint is what keeps this caldo flavorful. Serve it with some Mexican rice, warm tortillas and a squeeze of lime juice for the full experience.
Ingredients
- 12 cups water
- 1 1/2 pounds bone-in chicken (combination of legs, wings or thighs)
- ½ piece white onion
- 2 celery stalks, chopped in large pieces
- 4 garlic cloves
- ½ teaspoon chicken bouillon or salt
- 2 corn cobs, sliced in 8-10 rounds
- 2 medium carrots, sliced
- 2 large gold potatoes, chopped in large pieces
- 6 cilantro sprigs
- 4 mint sprigs
- 2 squash, sliced
- Lime juice for serving
- Mexican rice for serving
Instructions
- Bring water to a boil over medium heat in a large pot.
- While water heats up, rinse chicken and remove fatty pieces.
- Add chicken, onion, celery, garlic and bouillon (or salt) to pot, decrease heat to medium-low.
- Remove any foamy water that rises to the top with a large spoon and discard. Boil for 15 minutes.
- Add corn, carrots, potatoes, cilantro and mint. Cook for 20 minutes or until the potato pieces are tender.
- Add squash and turn off heat. Let squash cook in the caldo for 10 minutes.
- Serve, sprinkle some lime juice and add one or two spoonfuls of Mexican rice.
