Caldo de Pollo Recipe (Mexican Chicken Soup)
Caldo de Pollo, or Mexican Chicken Soup, is a light and flavorful soup made with homemade chicken broth, juicy shredded chicken thighs, and fresh vegetables including cabbage, carrots, and zucchini. Gluten-free, dairy-free, and guaranteed to warm you from the inside out.
Servings: 8 servings
Calories: 424kcal
Ingredients
For the Chicken and Broth
- 4-5 lbs chicken pieces - I added a mix of bone-in skinless and skin-on chicken
- 6 cloves garlic - peeled and smashed
- 2 bay leaves
- 1 tablespoon salt
- 10 cups water
For the Caldo de Pollo
- 1 tablespoon olive oil
- 1 large onion - diced
- 3 ribs celery - chopped
- 5 carrots - peeled and chopped into 1-inch pieces
- 3-4 Yukon gold potatoes - chopped into equal-sized segments
- 4 ears corn - cut into 2-3 inch pieces
- 2 limes - juiced
- 4 small zucchini - halved and chopped
- 1 small green cabbage - cored and chopped
- salt and pepper - to taste
- ¼ cup fresh cilantro - chopped
- Optional toppings/garnishes - avocado, Jalapeño or serrano peppers, chopped cilantro, fresh lime juice, shredded cheese
Instructions
For the Chicken and Broth
- Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
- Skim off any foam that may have formed on the top of the broth and use kitchen tongs to carefully remove the chicken from the pot. Transfer to a clean bowl or plate and set aside until cool enough to handle.
- Meanwhile, strain your homemade chicken broth through a fine-mesh strainer. Discard any solids or impurities left behind in the strainer and reserve the chicken broth for later.
- When chicken is cool enough to handle, shred or chop into small pieces. Set aside.
For the Caldo de Pollo
- Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.
- Add the celery, carrots, potatoes, corn, and lime juice. Add the homemade chicken broth to the pot and increase heat to high. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until carrots are tender.
- Add the chicken back to the pot and mix in the zucchini, cabbage, cilantro. Season with salt and pepper, to taste and simmer for 5-10 minutes, or until zucchini is tender.
- Serve garnished with all your favorite toppings including avocado, sliced jalapeño or serrano peppers, cilantro, lime wedges, or shredded cheese.
Notes
Yield: This recipe yield approximately 8-10 servings. Each serving is about 1.5-2 cups each. It's hearty enough to serve as a full meal, especially when served with rice, tortillas, or avocado on the side.
Cooking Tips:
- Use bone-in chicken: Thighs, drumsticks, or whole pieces with skin and bone create a richer, more flavorful broth.
- Monitor cooking time: Simmer dark meat for 45–60 minutes (no more than 2 hours). If using chicken breast, add it during the last 30 minutes to prevent drying out.
- Skim the foam: Use a fine-mesh strainer to remove foam and impurities as the broth simmers for a clearer, cleaner flavor.
- Stagger your veggies: Add the potatoes and carrots early; add zucchini and cabbage near the end to avoid overcooking.
Nutrition
Calories: 424kcal | Carbohydrates: 31g | Protein: 54g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 159mg | Sodium: 1099mg | Potassium: 1283mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1312IU | Vitamin C: 71mg | Calcium: 105mg | Iron: 4mg
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