If you’re looking for a warm, comforting, and genuinely soul-satisfying dish, this Caldo de Pollo Chicken Soup Recipe is your new best friend. I absolutely love how this soup combines fresh veggies, tender chicken, and rich broth into a bowl that just hugs you from the inside out. It’s one of those recipes that feels like coming home and you’ll find yourself reaching for seconds every time. Trust me—once you try it, you’ll want to keep this one in your regular rotation.
Why You’ll Love This Recipe
- Authentic and Heartwarming: It captures the true essence of traditional Mexican chicken soup with every spoonful.
- Balanced Flavors and Textures: Adding veggies in stages keeps everything perfectly tender, never mushy.
- Versatile and Family-Friendly: Whether it’s a cozy meal or feeding a crowd, it always hits the spot.
- Simple Ingredients, Big Impact: You don’t need fancy stuff, just fresh basics and a little love.
Ingredients You’ll Need
The ingredients in this Caldo de Pollo Chicken Soup Recipe come together to create a broth that’s flavorful and nourishing. I love using a mix of both chicken breasts and legs to get a balance of lean meat and rich flavor from the bones. Fresh veggies like chayote and corn bring in that classic, fresh taste reminiscent of my abuela’s kitchen.
- Olive Oil: Use a good quality olive oil to sauté veggies gently without overpowering the dish.
- White or Yellow Onion: Adds natural sweetness and depth to the broth.
- Celery Sticks: Brings a subtle, refreshing crunch when cooked just right.
- Carrots: Their natural sweetness balances the savory broth beautifully.
- Garlic Cloves: Whether you use whole or minced, garlic is essential for that background warmth.
- Water: The base for your broth; 9 cups is just enough for a hearty soup.
- Tomato Sauce: Adds a gentle acidity and vibrant color that brightens the soup.
- Chicken Breast (Skinless, Boneless): Keeps the soup lighter, while still providing tender protein.
- Chicken Legs (Bone-In, Optional Skin): The bone imparts richness; skin is optional depending on your preference.
- Chicken Bouillon Cubes: For an extra boost of flavor, but feel free to reduce if you prefer a lighter taste.
- Kosher or Sea Salt: I recommend kosher salt for better control and texture; adjust to your taste.
- Black Pepper: Adds subtle heat and balances the flavors.
- Mexican Oregano: This herb is a game-changer—if you can’t find it, Italian oregano can work in a pinch but it won’t be quite the same.
- Chopped Cilantro: Fresh cilantro brightens the finish and gives it that signature Latin flair.
- Corn on the Cob: Sweetness and texture that soils your fingers but it’s worth every bite.
- Chayote: This mild squash is perfect for soaking up the broth’s flavor without overpowering it.
- Russet Potatoes: Make sure to choose potatoes free of green spots, cut evenly for even cooking.
- Zucchinis: Added last to keep them tender with a slight bite—you don’t want mushy zucchini!
- Lime Juice and Hot Sauce: The final touch that wakes up the whole bowl just before serving.
Variations
One of my favorite things about this Caldo de Pollo Chicken Soup Recipe is how easily you can make it your own. I often tweak the veggies based on what’s in season or what’s in my fridge, and I encourage you to do the same! It’s all about making the soup work for you and your family.
- Add More Heat: I sometimes add sliced jalapeños or a splash of chipotle in adobo for a smoky kick, and my family goes crazy for it!
- Vegetarian Version: You can swap chicken broth with vegetable broth and skip the meat, but keep the same spices to maintain the authentic flavor.
- Extra Hearty: Add hominy or cooked rice towards the end to bulk it up and make it a full meal in one bowl.
- Herb Swap: If you want something different, fresh thyme or marjoram can give a unique twist, but don’t skip the cilantro garnish!
How to Make Caldo de Pollo Chicken Soup Recipe
Step 1: Sauté the Base Veggies
Start by heating olive oil in a large heavy-bottomed pot over medium heat. I love using a 5-quart pot to give everything enough room to simmer comfortably. Add the chopped onion, celery, and carrots, then sauté until the onions become translucent and soft—about 3 minutes. Toss in the garlic and let it cook for another minute, making sure not to let it burn. This step builds a flavorful foundation for your broth.
Step 2: Add Liquids, Chicken, and Spices
Pour in the water and tomato sauce, then nestle the chicken breasts and legs right into the pot. Add the chicken bouillon cubes, salt, pepper, and Mexican oregano. Bring everything to a rolling boil, then reduce the heat to low so the soup gently simmers. Cover the pot and let it cook for about 30 minutes. You’ll know it’s time when the chicken starts becoming tender and the broth smells irresistible.
Step 3: Add Vegetables in Stages
Here’s a trick I discovered: adding the vegetables in stages keeps each perfectly cooked without turning mushy. First, add the cilantro, corn, chayote, and potatoes, cooking for 10 minutes. Then, toss in the zucchini and continue simmering for another 10 minutes. This way, the zucchini stays lightly firm and the others have had plenty of time to soak up the flavors.
Step 4: Final Seasoning and Rest
Taste the soup and adjust salt and pepper as needed—it’s always better to start with less and add more! Once it’s just right, turn off the heat but leave the pot covered. Let the soup rest for about 5 minutes; this lets all the flavors meld and intensify. When you’re ready to serve, lift out the chicken to shred or slice as you prefer, then ladle the hot soup into bowls.
Don’t forget to squeeze fresh lime juice over each bowl and add hot sauce to taste for a final, vibrant punch!
Pro Tips for Making Caldo de Pollo Chicken Soup Recipe
- Sauté for Depth: I always sauté the onion, celery, and carrots first because it unlocks sweetness and layers flavor right from the start.
- Bone-in Chicken is a Must: Using chicken legs with bones adds richness to the broth you just can’t get from boneless meat alone.
- Add Veggies in Stages: This keeps your vegetables vibrant and texturally pleasing, not mushy or overcooked.
- Rest Before Serving: Letting the soup sit off the heat for a few minutes intensifies flavors—don’t skip this step!
How to Serve Caldo de Pollo Chicken Soup Recipe
Garnishes
I always add a generous sprinkle of freshly chopped cilantro on top because it brings a vibrant, fresh note right before you dig in. Don’t forget the lime wedges on the side—this little splash of acidity wakes up all the flavors. For those who like a touch of heat, a few dashes of your favorite hot sauce or sliced fresh chili peppers make a perfect finishing touch.
Side Dishes
Nothing pairs better with this soup than warm, crusty tortillas or fresh corn tortillas to scoop and soak up every last drop. I also love serving it alongside simple Mexican rice or a crisp green salad to balance the meal. Sometimes I throw in some tostadas with avocado and salsa—yum!
Creative Ways to Present
For special occasions, I like to serve this soup in rustic bowls lined with a tortilla on the side wrapped in a colorful napkin. Garnishing with extra lime wedges and a small dish of hot sauce adds charm and invites everyone to customize their own bowl. You could even make mini appetizer bowls if you want to keep it light but festive!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Caldo de Pollo Chicken Soup in airtight containers in the fridge, and it stays delicious for up to 4 days. I separate the chicken from the broth and veggies to keep the textures better—this way, the chicken won’t get too soggy.
Freezing
Freezing this soup works wonderfully! Just cool it completely before transferring to freezer-safe containers or bags. I recommend freezing in portions so you can thaw just what you need. The broth and veggies freeze great, and shredded chicken thaws nicely without losing flavor.
Reheating
When reheating, I rewarm the broth and veggies gently on the stove to avoid overcooking. Then I add the shredded chicken back in to heat through—this keeps the chicken tender and juicy. If the soup tastes a bit flat, a fresh squeeze of lime and a dash of salt helps revive it instantly.
FAQs
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Can I use a whole chicken instead of parts for this Caldo de Pollo Chicken Soup Recipe?
Absolutely! Using a whole chicken will give you great flavor and plenty of meat, but be sure to adjust cooking times accordingly—usually about 45 to 60 minutes to ensure the meat is fully cooked and tender.
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What if I can’t find chayote? What’s a good substitute?
If you can’t find chayote, zucchini or yellow squash work well as milder substitutes. Pumpkin or even kabocha squash can add a different but delicious flavor if you want to get creative.
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How spicy is this soup? Can it be made milder?
The soup itself is mild and very adaptable. If you prefer it less spicy, just skip the hot sauce or add it on the side so each eater can customize the heat level.
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Can I use store-bought chicken broth instead of water and bouillon?
Yes! Using chicken broth can deepen the flavor, but reduce or omit the bouillon cubes since chicken broth often already contains salt and seasoning.
Final Thoughts
This Caldo de Pollo Chicken Soup Recipe has a special place in my heart because it’s not just about nourishment but also about bringing loved ones together around the table. It’s simple, hearty, and utterly comforting—like a warm hug in a bowl. If you’re craving something wholesome that reminds you of home or a cozy night in, this recipe is exactly what you need. Give it a try, and I promise it’ll become one of your go-to soups, just like it did for me!
Print
Caldo de Pollo Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo De Pollo is a hearty and comforting Mexican chicken soup featuring a flavorful broth enriched with fresh vegetables, tender chicken, and traditional spices. This recipe balances savory ingredients like tomato sauce, chicken bouillon, and Mexican oregano with vibrant vegetables such as corn, chayote, potatoes, and zucchini, finished with fresh cilantro and a splash of lime juice for brightness.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots, chopped
- 2 garlic cloves, whole or minced
Broth and Seasonings
- 9 cups water
- 1 (8 ounces) can tomato sauce
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or ½ tablespoon fine salt)
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
Chicken
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone in (skin optional)
Vegetables
- 1 corn on the cob, cut into 5 pieces
- 1 chayote, cut into 2-inch cubes
- 2 large russet potatoes, cut into 2-inch cubes
- 2 medium zucchinis, cut into 2-inch cubes
- ¼ cup chopped cilantro
For Serving
- Lime juice
- Hot sauce
Instructions
- Sauté vegetables: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 3 minutes until the onions soften. Add the garlic cloves and cook for an additional minute to release their aroma.
- Add liquids, chicken, and spices: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes until the chicken starts to become tender.
- Add cilantro and harder vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and diced potatoes. Continue simmering for 10 minutes to soften these vegetables without overcooking them.
- Add zucchini: Add the zucchini cubes to the pot and simmer for an additional 10 minutes. Taste the soup and adjust salt and pepper as needed.
- Rest and serve: Turn off the heat and let the soup sit covered for 5 minutes to allow flavors to meld. Serve hot, ladle into bowls, and top with a drizzle of lime juice and hot sauce according to taste.
Notes
- The key to cooking all the vegetables perfectly without them becoming mushy is to add them in stages based on their cooking times.
- If you prefer skin-on chicken legs, you can keep the skin for added flavor and richness.
- Lime juice and hot sauce are essential finishing touches that brighten the flavors and add a touch of acidity and heat.
- Adjust salt carefully depending on your bouillon’s saltiness and personal taste preferences.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: thirty five
- Cholesterol: 70mg
