Caldo De Pollo Recipe

I’m sharing my take on an Authentic Mexican Chicken Soup that fills my kitchen with a burst of inviting flavor. Featuring tender chicken, hearty carrots, potatoes, and fresh garlic and onions, this recipe marries quality ingredients in a simple yet satisfying broth that celebrates the essence of homemade cooking.

I love making Caldo de Pollo because it always reminds me of the traditional Mexican Chicken Soup recipes that have been passed down in my family. I start by simmering 2 to 3 lbs of chicken pieces in 10 cups of water along with a large, quartered onion and 4 garlic cloves that really begin to flavor the broth.

I then toss in 3 carrots, 2 chopped potatoes, and 2 sliced zucchini which give the soup a nice texture. Toss in 2 ears of corn cut into pieces to add subtle sweetness and a hint of crunch.

I season with salt and pepper to taste and finish off with a couple of sprigs of fresh cilantro. Adding a bay leaf is optional, but I find it gives the broth an extra layer of flavor.

This recipe is one of my favorite Mexican Chicken Sopa variations and I hope you enjoy it!

Why I Like this Recipe

1. I love how simple it is to prepare this caldo de pollo, its perfect for a busy day when I still wanna enjoy a warm, hearty meal without too much fuss.
2. The mix of tender chicken and fresh veggies like carrots, potatoes, and zucchini gives it a really homey taste that reminds me of childhood dinners.
3. I appreciate how the broth comes out so flavorful; even with just a few simple seasonings like salt, pepper, and a bay leaf, it still tastes amazing and comforting.
4. I like that it’s kinda flexible and lets me experiment with the amount of veggies or chicken pieces, so every time I make it, it feels a little bit different and just right for me.

Ingredients

• Chicken: The main protein that makes caldo hearty and rich in flavor.
• Onion: Adds essential nutrients and deep flavor to the broth.
• Garlic: Boosts immunity while giving a warm, savory depth.
• Carrots: Bring natural sweetness and vibrant color offering vitamin A.
• Potatoes: Provide starchy goodness that fills the bowl with cozy energy.
• Zucchini: Light and healthy especially with fiber and a mild taste.
• Corn: Offers subtle sweetness and extra carbs balancing the hearty broth.
• Seasonings: Salt and pepper along with bay leaf elevate the overall taste.
• Water: Serves as the base of the soup, uniting all the flavors.

Ingredient Quantities

• 2 to 3 lbs chicken pieces (mix of thighs, drumsticks, and breasts)
• 10 cups water
• 1 large onion, quartered
• 4 garlic cloves, peeled and lightly smashed
• 3 carrots, peeled and cut into large rounds
• 2 medium potatoes, peeled and chopped into chunks
• 2 zucchini, sliced into thick rounds
• 2 ears of corn, each cut into 3 pieces
• Salt and pepper to taste
• 2 sprigs fresh cilantro, roughly chopped
• 1 bay leaf (optional)

How to Make this

1. In a large pot, add the chicken pieces, 10 cups of water, the quartered onion, lightly smashed garlic cloves, bay leaf (if using), salt and pepper.

2. Bring everything to a boil over high heat, then lower the heat to a simmer.

3. Skim off any foam that rises to the top during the first few minutes of simmering.

4. After about 15 minutes, add the carrots and potatoes to the pot.

5. Let the soup simmer for another 10 minutes until these veggies start to get tender.

6. Then add the zucchini slices and corn pieces, cooking them along with the rest of the ingredients for another 5 to 7 minutes.

7. Stir the pot occasionally to ensure nothing sticks to the bottom.

8. Taste the broth and adjust the salt and pepper if needed.

9. Once all the vegetables and chicken are cooked through, remove the pot from heat.

10. Stir in the roughly chopped cilantro and serve your Caldo de Pollo hot.

Equipment Needed

1. Large pot for cooking all the ingredients
2. Stove to bring the pot to a boil and then simmer the soup
3. Chef’s knife for chopping onions, carrots, potatoes, zucchini, and cutting the chicken pieces if needed
4. Cutting board to safely cut the vegetables and meat
5. Vegetable peeler to peel the carrots and potatoes
6. Measuring cup to accurately measure 10 cups of water
7. Wooden spoon for stirring the soup and preventing any sticking
8. Slotted spoon to skim off foam and optionally remove ingredients during cooking
9. Ladle to serve the Caldo de Pollo

FAQ

Caldo De Pollo Recipe Substitutions and Variations

• If you can’t find chicken, you can try turkey pieces or even boneless chicken thighs which work pretty good.
• If you dont have water, using chicken broth instead will add extra flavor to the caldo.
• If you dont have a large onion, you might use two smaller ones which can do the trick.
• If zucchini isnt available, yellow squash can be used as a similar substitute.
• If you dont like cilantro, fresh parsley is a pretty neat replacement.

Pro Tips

1) Try starting with cold water instead of hot; it really helps the flavors build up slowly which makes the broth taste richer in the end.
2) If you like your veggies a bit crisper, you might wanna add the zucchini and corn just a little later than called for so they don’t get mushy.
3) Season gradually – add a bit at the start then taste and adjust later. This way you avoid overdoing it and ending up with a bland or too salty soup.
4) While simmering, don’t just stir it every once in a while; keep an eye to make sure nothing sticks and burns on the bottom because that can mess up your whole broth.