Caldo de Pollo Recipe

Name: Caldo de Pollo
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8
Ingredients: 5 pounds chicken leg quarters; 2 gallons water; 2 tablespoons minced garlic; 2 tablespoons salt; 1 tablespoon garlic powder; 1 cube chicken bouillon; 4 large carrots, peeled and cut into large chunks; 4 large potatoes, peeled and cut into large chunks; 4 zucchini, cut into large chunks; 1 chayote, cut into large chunks; 1 large white onion, cut into large chunks; 0.5 bunch fresh cilantro, chopped

Cook Time: 110 minutes

Caldo de pollo is a comforting Mexican chicken soup that's both hearty and flavorful. Made with tender chicken pieces, fresh vegetables, and aromatic seasonings, this recipe is sure to become a family favorite. Below, you'll find the ingredients and clear steps to create this delicious dish.

Caldo de Pollo Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 chicken bouillon cube
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
1/2 bunch fresh cilantro, chopped

How to Make Caldo de Pollo

Follow these easy steps to make a delicious and hearty caldo de pollo from scratch:

Prepare the Ingredients: Begin by gathering all your ingredients. This will make the cooking process easier and faster.
Boil the Chicken: Place the chicken leg quarters in a large stockpot and pour the 2 gallons of water over the chicken. Add the minced garlic, salt, and garlic powder. Cover the pot and bring to a boil over high heat.
Simmer the Chicken: Once the water boils, reduce the heat to a simmer. Let the chicken cook for 1 to 2 hours, or until the meat easily falls off the bone.
Add Bouillon and Vegetables: Stir in the chicken bouillon cube until it dissolves completely. Add the carrots, potatoes, zucchini, chayote, and onion to the pot. Reduce the heat to medium-low and simmer for an additional 45 minutes to 1 hour, or until the vegetables are tender.
Finish with Cilantro: Stir in the chopped cilantro and let it simmer for another 5 minutes. This will infuse the soup with a fresh, herbaceous flavor.
Serve and Enjoy: Once the soup is ready, ladle it into bowls, and enjoy your homemade caldo de pollo hot. It pairs wonderfully with a side of rice or warm tortillas.

How to Store Leftovers

If you have leftovers, store them in an airtight in the refrigerator for up to 1 week. To reheat, simply warm the soup on the stove or in the microwave until heated through.

Cook's Tips

Be sure to keep the pot covered while simmering to retain the flavor and prevent the liquid from evaporating too much.
If you prefer a richer flavor, you can replace the water with chicken broth.
Feel free to customize the vegetables based on your preferences or what's available corn on the cob, cabbage, or celery are great additions!

Nutrition Facts (per serving)

Calories: 606
Total Fat: 25g (32% daily value)
Saturated Fat: 7g (35% daily value)
Cholesterol: 160mg (53% daily value)
Sodium: 2080mg (90% daily value)
Total Carbohydrates: 42g (15% daily value)
Dietary Fiber: 7g (24% daily value)
Total Sugars: 6g
Protein: 52g (103% daily value)
Vitamin C: 54mg (60% daily value)
Calcium: 110mg (8% daily value)
Iron: 5mg (26% daily value)
Potassium: 1490mg (32% daily value)

Caldo de Pollo Recipe

Caldo de Pollo, a traditional Mexican chicken soup, is a dish that brings comfort, flavor, and nourishment to the table. Known for its rich broth, hearty vegetables, and tender chicken, this dish has become a beloved part of Mexican culinary culture. Whether enjoyed on a cold evening or as a remedy for illness, caldo de pollo offers more than just a mealit tells the story of Mexican family kitchens and the bond that food can create.

History and Origins

The origins of Caldo de Pollo can be traced back to pre-Hispanic times when indigenous groups in Mexico made use of the abundant resources in their environment to create simple, nourishing soups. Early versions were likely more rustic and utilized native vegetables and herbs, such as corn, beans, and squash. With the arrival of the Spanish colonizers, new ingredients like chicken, garlic, and onions were introduced, leading to the familiar version of caldo de pollo we know today.

Regional Variations

Caldo de Pollo is enjoyed throughout Mexico, though its preparation can vary slightly depending on the region. In northern Mexico, for example, the soup may include more hearty vegetables like cabbage and potatoes, while in the south, it's common to find ingredients such as plantains and chayote. In coastal areas, seafood variations of caldo de pollo might even include shrimp or fish, adding a twist to the traditional chicken version. Despite these regional differences, the base of the soupa rich, flavorful broth made from simmered chicken and vegetablesremains consistent.

Distinguishing Features

What sets caldo de pollo apart from other chicken soups in Latin America is its simplicity and depth of flavor. Unlike chicken noodle soup, which often uses finely chopped or shredded chicken, caldo de pollo is typically made with whole chicken pieces that fall off the bone, creating a more satisfying, rustic experience. The addition of a variety of vegetables, such as carrots, zucchini, and potatoes, makes the dish not only more nutritious but also more substantial, often serving as a meal in itself.

Where is Caldo de Pollo Typically Served?

Caldo de Pollo is typically served in family homes, restaurants, and markets throughout Mexico. Its particularly popular during celebrations, family gatherings, and special occasions like birthdays or holidays. In many Mexican homes, caldo de pollo is a comfort food enjoyed on weekends or after a long workday. Street vendors and market stalls may also offer this soup as a quick, satisfying meal for locals and tourists alike. Its commonly paired with rice, tortillas, or a squeeze of fresh lime to enhance its flavor.

Interesting Facts About Caldo de Pollo

Caldo de Pollo is often seen as a remedy for colds and flu in Mexican culture, with its warming broth and nourishing ingredients believed to help restore energy and soothe sore throats. Many families have their own secret recipes passed down through generations, with some even adding unique ingredients like hominy or even tamales to give the dish a personal touch. Another interesting fact is that the soup is frequently served with a side of freshly made salsas or condiments like chopped onions, cilantro, avocado, and jalapeos, allowing each person to customize the flavor to their liking.

Ultimately, caldo de pollo is more than just a mealit's a tradition that embodies the warmth and hospitality of Mexican culture. With each serving, youre not just tasting food, but a slice of history and a sense of community.

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FAQ about Caldo de Pollo Recipe

You can store leftover Caldo de Pollo in an airtight container in the refrigerator for up to one week. Reheat thoroughly on the stove or in the microwave before serving.

Yes, Caldo de Pollo freezes well. Allow the soup to cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to serve, defrost in the fridge overnight and reheat on the stove.

Yes, you can use boneless chicken in this recipe. However, using bone-in chicken (like leg quarters) adds more depth to the broth. If using boneless chicken, the cooking time may be shorter, and you might want to adjust the seasonings to your taste.

If you can't find chayote, you can substitute with other hearty vegetables like green squash, turnips, or even sweet potatoes. The texture will be different, but it will still add a nice flavor to the soup.

Yes, you can make Caldo de Pollo in a slow cooker. Place the chicken, water, garlic, and seasonings in the slow cooker and cook on low for about 6-8 hours, or until the chicken is tender. Add the vegetables halfway through the cooking time and finish with cilantro just before serving.

Yes, Caldo de Pollo is versatile, and you can add other vegetables to suit your preferences. Some common additions include corn on the cob, cabbage, celery, or bell peppers. Just make sure to adjust the cooking time for any additional vegetables.

Caldo de Pollo is typically served with rice on the side, especially Mexican-style rice. You can also add tortillas or a slice of avocado for extra flavor. A squeeze of lime and a few sprigs of fresh cilantro can enhance the taste even further.

Yes, you can use chicken broth instead of water for a richer flavor. If you use store-bought broth, you may want to adjust the amount of salt you add, as some broths are quite salty.

If you prefer a spicier version, you can add chili powder, cayenne pepper, or fresh jalapeños to the soup. Adding these ingredients at the beginning of cooking will allow the flavors to meld throughout the soup.

Yes, you can adjust the serving size by scaling the ingredients up or down. Just ensure that the chicken and vegetables are submerged in enough water and that you adjust the cooking time accordingly if you change the ingredient amounts.

Comments

monica

10/06/2025 01:52:54 PM

I am definitely going to try this recipe as I love homemade soups but I'm just curious, the picture shows corn on the cob and cabbage and yet neither is listed in the recipe......but I will definitely try it and since I love cabbage I will add it as well.

Mars14

01/04/2018 04:32:11 AM

This recipe was perfect! My family could not get enough. I used all the ingredients listed, but I did add more carrots, about 3/4 head of cabbage and 2 more chicken bouillon. After cooking chicken about 2 hours, I took the meat off the chicken (tedious but worth it for my little kids) and then put the meat back into the pot, throwing away all the skin, fat & bone. Then I proceeded to add all the veggies, waiting for the cilantro for the end. I actually made this in a slow cooker and it worked out very well. This will be my go-to recipe from now on!

FancyZiti2850

04/29/2024 11:52:48 AM

I made a half recipe and changed a couple of things. As a latina woman it helped boost me in the right direction to having a dish that reminded me of hone. The things I added that made the dish even better. 2 bay leaves, 1 whole bullion cube instead of half, oregano, chili powder, paprika, onion powder, half a serrano pepper, corn on the cob and cabbage. Add the seasonings and bullion cube in the beginning when you boil the chicken. The chicken will absorbed the flavor better.

Sharon Lamkin

02/08/2023 12:31:39 AM

Added 2 bay leaves and pepper. Also didn’t say to remove the chicken when you add the veggies but I did and removed the skin and took off the bone before adding back to the pot. Also added corn on the cob cut into 3-4 smaller pieces each. Also used Old El Paso Chipotle Chicken slow cooker spices instead of chicken bouillon bc I didn’t have any bouillon. Yummy!

FancyCocoa1328

01/07/2024 03:12:30 AM

OMG!! This is my new favorite soup! Complete hit with my family. The only adjustments I made was using fresh chopped garlic & half of the white onion called for into the pot when boiling the chicken and increased the chicken bullion to a cube and half. Also put a spoon full of fresh chopped cilantro and a spoon full of fresh diced diced jalapeno to each bowl right before serving. Also seasoned the broth with salt and pepper onion power and broth during cook time. Amazing Recipe!

Jovani Flores

01/13/2021 12:46:23 AM

I tweaked it a bit but my family loved it. what I did was added chicken stock instead of water, salute the vegetable in butter, I also added cumin and I served it with some white rice

MANOMES

11/16/2014 04:38:40 PM

I was looking for a recipe similar to a Mexican soup I used to get from a catering truck in the neighborhood I used to work in. (Now know it's called caldo de pollo :) ). I've been craving it for months! This was very close, but it needed a bit more spice. I added ground black pepper (1/4 tsp. ++) and about the same amount of cumin. I pulled off the chicken skin before adding the veggies so we wouldn't have to deal with it after serving. Super good! A++.

Magoly

06/01/2024 07:23:04 PM

I cook this in 2 stages. First, the chicken, water, bouillon, garlic, celery and onion. I let it refrigerate overnight so the fat floats to the top and hardens and I can more easily skim it off. Then I heat it back up and add the veggies (otherwise they could get too soggy). To me, what really makes this dish, including flavor, is having condiment bowls to add the following on top of the soup once it is served (plus, it’s fun): finely chopped white onion, chopped avocado and fresh cilantro, and lime wedges for squeezing the house into the soup.

Nettie=)

03/06/2017 03:57:36 PM

The recipe is great! only thing I changed was instead of using water I used chicken broth and I added corn on the cob. I also made Spanish rice on the side.

Allrecipes Member

09/28/2021 09:13:16 PM

To cut the cooking time in half I used boneless and skinless chicken breast, legs and quarters and cut them in small(2 Inches) pieces. A must for me is to caramelize onions, California pepper, diced tomato AND CELERY at the beginning (before adding water once they're caramelized mix in the raw cut in small pieces chicken, let it simmer for about 2-3 minutes(while stirring), that "chicken" taste WILL disappear by doing this I promise!

GoldenTaco5162

10/22/2024 06:17:12 AM

I cooked the chicken and vegetables together rather than two steps. Also.added onion - no.soup is complete without onion.

SappyEgg8755

05/12/2025 12:47:37 PM

The soup was good! I added pico de gallo and avocado and it was a total game changer. Definitely added to the rotation!

Sharon Turner

04/08/2025 01:56:44 PM

This totally made my night.

William White

04/04/2025 06:41:30 PM

I feel like I just found a hidden gem.

SteadyLox4593

03/14/2025 11:57:47 AM

delicious

burnz

02/26/2025 01:12:04 PM

incredible absolutely loved this!

UniqueYolk9797

12/28/2024 10:34:05 AM

2 gallons of water is too much. I had to remove a lot of water or the pot would have overflowed when adding all of the veggies. It’s still cooking so I haven’t tasted it yet, but it smells good. I also added one additional chicken bouillon cube.

CurvyPrune1109

12/27/2024 05:20:52 AM

I believe the 2 gallons of water is a misprint in this recipe that's way to much water !!!!!

FancyKiwi3684

12/23/2024 08:48:58 PM

Delicious

SteadySlaw9918

12/22/2024 02:36:48 PM

We Added some Cayenne pepper. Great dish and don’t forget to freeze the leftovers.

Cook Time: 15 minutes