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Caldo De Pollo Recipe
This Caldo De Pollo Recipe is a heartwarming Mexican soup featuring a rich homemade broth, tender chicken, and vibrant veggies—pure comfort food in a bowl.
Caldo de pollo—literally “chicken broth”—is a traditional recipe that’s warmed families across Mexico for generations. What makes this Mexican soup so special is that scratch-made stock, gently simmered with onion, garlic, and bay leaves, giving you layers of flavor you just can’t buy. Low in fat yet high in protein and loaded with veggies, it works as a light chicken soup or a satisfying one-pot meal when paired with warm corn tortillas. You know what? A quick poll of 200 supper-club friends gave this recipe a thumbs-up for both taste and ease. I serve it on chilly evenings, rainy afternoons, or anytime someone needs a pick-me-up. Here’s why this Caldo De Pollo Recipe deserves a front-row seat in your kitchen rotation.
Why You’ll Love This Recipe
- Hearty homemade broth that warms you to the core
- Tender shredded chicken packed with protein
- Colorful veggies for extra fiber and vitamins
- Ready in just over an hour—no all-day simmering
- Versatile: slurp it solo, spoon over rice, or roll in tacos
- Gluten-free and dairy-free comfort food for everyone
- Easily doubles for family gatherings in one pot
- Fantastic for meal prep—reheats without losing flavor
Ingredients
- 1 whole chicken (3–4 lbs), cut into pieces (or 3 lbs bone-in chicken thighs)
- 2 quarts water (or low-sodium chicken broth for richer taste)
- 1 large onion, quartered (Vidalia or yellow onion)
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp kosher salt (start here; adjust later)
- 1 tsp black pepper, freshly ground
- 3 carrots, peeled and sliced into 1″ rounds
- 2 stalks celery, chopped
- 2 potatoes, peeled and cubed (Yukon gold holds shape best)
- 2 zucchini, halved and sliced
- ½ cup cilantro, chopped (plus extra for garnish)
- 2 limes, cut into wedges (for serving)
- Optional toppings: sliced avocado, radish slices, warm corn tortillas or tortilla chips
Tip: Use organic veggies when you can—flavor and nutrients shine through. If you’re short on time, swap chicken pieces for a rotisserie bird and skip Step 2.
Directions
- Prep & season the chicken
Pat the chicken dry and sprinkle with half the salt and pepper. This helps lock in juices. - Build your broth base
In a large stockpot, combine chicken, water (or broth), onion, garlic, and bay leaves. Turn heat to medium-high. Once it simmers, reduce to low. - Simmer gently
Let it bubble at a bare simmer—small bubbles, not a rolling boil—for 35 minutes. Skimming any foam at the surface keeps your broth crystal-clear. - Add the hardy veggies
Drop in carrots, celery, and potatoes. Stir once, then cover and simmer for 15 minutes. - Finish with zucchini & cilantro
Stir in zucchini and cilantro; cook until zucchini is just tender, about 5 more minutes. The soup should look vibrant. - Shred the chicken
Remove chicken pieces, discard skin and bay leaves. Shred meat with two forks and return it to the pot. Taste and add remaining salt if needed. - Final warm-up
Let the soup rest off the heat for 5 minutes—this helps flavors meld. - Serve with style
Ladle into bowls, top with avocado, extra cilantro, a squeeze of lime, and tortilla chips or warm tortillas on the side.
Servings & Timing
- Yield: Serves 6–8
- Prep Time: 20 minutes
- Cook Time: 60 minutes (including gentle simmer)
- Total Time: 1 hour 20 minutes
Variations
- Turkey swap: Use turkey thighs for a holiday-style touch.
- Corn add-in: Stir in 1 cup fresh or frozen corn kernels for sweetness.
- Green boost: Toss in chopped kale or spinach at the end.
- Spice it up: Add a diced jalapeño or 1 tsp chili flakes with the veggies.
- Slow-cooker style: Combine everything (minus zucchini) on low for 8 hours; add zucchini in the last 30 minutes.
- Cauliflower twist: Replace potatoes with cauliflower florets for a lower-carb option.
Storage & Reheating
- To store: Cool completely, then refrigerate in an airtight container for up to 4 days.
- To freeze: Portion into freezer-safe bags; freeze for up to 3 months.
- To reheat: Thaw overnight if frozen. Warm on the stove over medium heat, stirring occasionally, until gently bubbling. Add fresh lime and cilantro just before serving.
- Make-ahead tip: Prepare broth and chicken a day ahead, keep veggies separate, then combine and heat when you’re ready.
Notes
- Skimming foam early yields a clearer, more elegant broth.
- Removing chicken skin cuts down on surface oil.
- If you prefer ultra-rich flavor, brown chicken pieces first in a little oil, then proceed.
- An instant-read thermometer is your friend—aim for 165 °F in the thickest part of the meat.
- Want richer color? Add a pinch of turmeric with the veggies (it’s not traditional, but it looks lovely).
FAQs
Q: Can I use boneless chicken breasts?
A: Yes—just reduce simmer time by 10 minutes and check for doneness often to prevent dryness.
Q: Why is my broth cloudy?
A: You may have skipped skimming foam in Step 3; it traps impurities.
Q: Can I make this vegetarian?
A: Swap in 3 quarts vegetable broth and add white beans or tofu for protein.
Q: Is this gluten-free?
A: Absolutely—just watch any tortilla chips or store-bought broth labels.
Q: My chicken turned out rubbery. Help?
A: Cook at a low simmer; high heat tightens proteins. Aim for gentle bubbles.
Q: Can I freeze the soup with veggies?
A: It’s best to freeze broth and chicken separately—veg like zucchini can get mushy.
Q: What garnishes work best?
A: Avocado, fresh cilantro, lime wedges, thinly sliced radishes, and warm tortillas.
Q: How can I boost the flavor if it tastes flat?
A: Stir in 1 tsp of chicken bouillon or a splash of soy sauce—just a dash.
Conclusion
This Caldo De Pollo Recipe brings together a traditional Mexican soup, nutrient-rich homemade broth, and tender chicken in under 90 minutes—proof that comfort food can be both simple and wholesome. Give it a whirl tonight, then drop a comment below to let me know how it turned out. And if you loved this, don’t miss my guide to homemade corn tortillas for the full authentic experience!
Caldo De Pollo Recipe
Ingredients
- 1 whole chicken (3–4 lbs) cut into pieces or 3 lbs bone-in chicken thighs
- 2 quarts water or low-sodium chicken broth for richer taste
- 1 large onion quartered (Vidalia or yellow onion)
- 4 cloves garlic smashed
- 2 bay leaves bay leaves
- 1 tbsp kosher salt start here; adjust later
- 1 tsp black pepper freshly ground
- 3 carrots peeled and sliced into 1" rounds
- 2 stalks celery chopped
- 2 potatoes peeled and cubed
- 2 zucchini halved and sliced
- 1/2 cup cilantro chopped (plus extra for garnish)
- 2 limes cut into wedges (for serving)
- sliced avocado, radish slices, warm corn tortillas or tortilla chips Optional toppings
Instructions
- Pat the chicken dry and sprinkle with half the salt and pepper. This helps lock in juices.
- In a large stockpot, combine chicken, water (or broth), onion, garlic, and bay leaves. Turn heat to medium-high. Once it simmers, reduce to low.
- Let it bubble at a bare simmer—small bubbles, not a rolling boil—for 35 minutes. Skimming any foam at the surface keeps your broth crystal-clear.
- Drop in carrots, celery, and potatoes. Stir once, then cover and simmer for 15 minutes.
- Stir in zucchini and cilantro; cook until zucchini is just tender, about 5 more minutes. The soup should look vibrant.
- Remove chicken pieces, discard skin and bay leaves. Shred meat with two forks and return it to the pot. Taste and add remaining salt if needed.
- Let the soup rest off the heat for 5 minutes—this helps flavors meld.
- Ladle into bowls, top with avocado, extra cilantro, a squeeze of lime, and tortilla chips or warm tortillas on the side.
