I recently prepared Authentic Mexican Chicken Soup, filled with succulent chicken pieces, savory carrots, crisp celery, and tender potatoes. Aromatic onions and garlic join with fresh cilantro and bay leaves to create a truly satisfying broth. This recipe is a harmonious blend of home-style ingredients that invites further exploration.
I’ve always found that a great bowl of Caldo de Pollo can really brighten up any day. I grew up watching how this dish was made and today I want to share my own version that celebrates real, authentic Mexican flavor.
I start by simmering 3 lbs of chicken pieces in a large pot with 12 cups of water. I add a large quartered onion and 3 minced garlic cloves to bring in that robust aroma.
Then its time for the veggies—carrots, celery, potatoes, zucchini, and even ears of corn make their way into the mix along with bay leaves, salt, and black pepper. Every ingredient melds together during the long simmer until the chicken is tender and bursting with flavor.
I finish it off by tossing in freshly chopped cilantro right before serving. This isn’t your everyday soup its a bold, hearty reminder of classic Mexican home cooking that you have to taste to believe.
Why I Like this Recipe
I like this recipe because:
1. I really love how it mixes tender chicken with a bunch of hearty veggies in a delicious, well-seasoned broth that makes me feel super comforted on a chilly day.
2. I enjoy the process of skimmin off the foam and watching the flavors come together—it feels like a little cooking hack that really makes the broth clear and tasty.
3. I appreciate how flexible it is; I can add a bit more salt or even throw in extra veggies if I’m in the mood for something different.
4. I dig that final touch of chopped cilantro which gives it a fresh, authentic vibe that feels like homemade cooking every time.
Ingredients
- Chicken pieces provide high protein and a rich, hearty flavor to the stew.
- Onion adds a sweet, subtle taste and is loaded with antioxidants that help boost health.
- Carrots bring natural sweetness, essential vitamins, and a crunchy texture to the warming broth.
- Garlic boosts flavor with a little spicy kick and supports overall immune system health.
- Zucchini adds light, fresh texture and valuable fiber without overpowering the dish.
- Corn offers carbohydrates and a sweet crunch that complements the vibrant mix of vegetables.
- Potatoes thicken the broth while offering starchy carbohydrates and a satisfying bite.
Ingredient Quantities
- 3 lbs chicken pieces (bone-in, skin-on)
- 12 cups water
- 1 large onion, quartered
- 3 garlic cloves, minced
- 3 medium carrots, cut into chunks
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, cut into bite-size pieces
- 2 ears of corn, cut into thirds
- 2 bay leaves
- About 2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- A handful of fresh cilantro, roughly chopped
How to Make this
1. First, take a big pot and add 12 cups of water with the 3 lbs of chicken pieces and the 2 bay leaves, then bring it to a boil over medium-high heat.
2. Once the water is boiling, skim off any foam that forms on the top. This helps make the broth nice and clear.
3. Lower the heat to a simmer and add the large onion (quartered) and the 3 minced garlic cloves so the flavors can start to meld.
4. Next, throw in the 3 medium carrots cut into chunks and the 2 chopped celery stalks. Stir them in and let the broth continue to simmer.
5. After about 20 minutes, add the 2 peeled and cubed medium potatoes, and the medium zucchini cut into bite size pieces.
6. Now, add the 2 ears of corn that you cut into thirds. These add a nice touch of sweetness to the caldo.
7. Stir in about 2 teaspoons of salt (or to taste) and 1/2 teaspoon of black pepper, then let everything cook together nicely.
8. Continue to simmer for another 20-30 minutes until the chicken is cooked through and the veggies are tender but not mushy.
9. Taste the broth and adjust the seasoning if needed, then remove the bay leaves before serving.
10. Lastly, stir in a handful of roughly chopped fresh cilantro for a bright finish, then serve the caldo de pollo hot with some crusty bread or rice if you like. Enjoy your meal!
Equipment Needed
1. A big pot that can hold at least 12 cups of water and all the ingredients
2. A large spoon or ladle for stirring and skimming off the foam
3. A chef’s knife for chopping the onion, garlic, carrots, celery, potatoes, zucchini, and corn
4. A cutting board to chop all the veggies safely
5. Measuring cups to accurately measure out 12 cups of water
6. Measuring spoons to portion out the salt and black pepper
7. A colander or strainer if you want to remove the bay leaves before serving
8. A serving bowl or plates for dishing out your caldo de pollo
FAQ
Caldo De Pollo Recipe Substitutions and Variations
- If you cant get bone-in, skin-on chicken pieces, try using thighs or drumsticks instead. They tend to be juicier and pack loads of flavor.
- If you dont have water on hand, you can use low-sodium chicken broth to add more taste to your caldo.
- Instead of a large onion, you can use a few shallots. They’re a bit milder but still give a nice depth to the soup.
- If you dont have fresh garlic when youre prepping, you can use about 1/2 teaspoon of garlic powder in its place.
- And if you dont like the feel of carrots, try tossing in some parsnips. They offer a sweet alternative and keep the texture fun.
Pro Tips
1. One thing to keep in mind is to skim off the foam when the water is boiling. Doing this helps keep your broth clear and gives your soup a cleaner taste even though it might take a little extra attention.
2. Try adding the harder veggies like carrots and potatoes a bit after the chicken has started cooking. If you add ’em too early, they might turn into mush and lose all their texture.
3. Taste your broth as you go and adjust the salt and pepper gradually. Sometimes it might need a little extra seasoning so don’t be afraid to add a bit more salt if its tasting a bit flat.
4. Once the veggies are done cooking but still a little firm, turn off the heat. Overcooking them can ruin the mix of textures, so stopping just on time is key even if it means a little extra guesswork.
Caldo De Pollo Recipe
I recently prepared Authentic Mexican Chicken Soup, filled with succulent chicken pieces, savory carrots, crisp celery, and tender potatoes. Aromatic onions and garlic join with fresh cilantro and bay leaves to create a truly satisfying broth. This recipe is a harmonious blend of home-style ingredients that invites further exploration.
6
servings
320
kcal
Equipment: 1. A big pot that can hold at least 12 cups of water and all the ingredients
2. A large spoon or ladle for stirring and skimming off the foam
3. A chef’s knife for chopping the onion, garlic, carrots, celery, potatoes, zucchini, and corn
4. A cutting board to chop all the veggies safely
5. Measuring cups to accurately measure out 12 cups of water
6. Measuring spoons to portion out the salt and black pepper
7. A colander or strainer if you want to remove the bay leaves before serving
8. A serving bowl or plates for dishing out your caldo de pollo
Ingredients
-
3 lbs chicken pieces (bone-in, skin-on)
-
12 cups water
-
1 large onion, quartered
-
3 garlic cloves, minced
-
3 medium carrots, cut into chunks
-
2 celery stalks, chopped
-
2 medium potatoes, peeled and cubed
-
1 medium zucchini, cut into bite-size pieces
-
2 ears of corn, cut into thirds
-
2 bay leaves
-
About 2 teaspoons salt (or to taste)
-
1/2 teaspoon black pepper
-
A handful of fresh cilantro, roughly chopped
Directions
- First, take a big pot and add 12 cups of water with the 3 lbs of chicken pieces and the 2 bay leaves, then bring it to a boil over medium-high heat.
- Once the water is boiling, skim off any foam that forms on the top. This helps make the broth nice and clear.
- Lower the heat to a simmer and add the large onion (quartered) and the 3 minced garlic cloves so the flavors can start to meld.
- Next, throw in the 3 medium carrots cut into chunks and the 2 chopped celery stalks. Stir them in and let the broth continue to simmer.
- After about 20 minutes, add the 2 peeled and cubed medium potatoes, and the medium zucchini cut into bite size pieces.
- Now, add the 2 ears of corn that you cut into thirds. These add a nice touch of sweetness to the caldo.
- Stir in about 2 teaspoons of salt (or to taste) and 1/2 teaspoon of black pepper, then let everything cook together nicely.
- Continue to simmer for another 20-30 minutes until the chicken is cooked through and the veggies are tender but not mushy.
- Taste the broth and adjust the seasoning if needed, then remove the bay leaves before serving.
- Lastly, stir in a handful of roughly chopped fresh cilantro for a bright finish, then serve the caldo de pollo hot with some crusty bread or rice if you like. Enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 780g
- Total number of serves: 6
- Calories: 320kcal
- Fat: 14g
- Saturated Fat: 4g
- Trans Fat: 0.3g
- Polyunsaturated: 3g
- Monounsaturated: 6g
- Cholesterol: 75mg
- Sodium: 420mg
- Potassium: 480mg
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 5g
- Protein: 28g
- Vitamin A: 650IU
- Vitamin C: 17mg
- Calcium: 45mg
- Iron: 1.7mg
