Here’s a classic Caldo de Pollo (Mexican Chicken Soup) — comforting, hearty, and full of flavor 🍲🐓
Caldo de Pollo (Chicken Soup)
Ingredients (4–6 servings)
- 1 whole chicken, cut into pieces (or 2–3 lbs bone-in chicken parts)
- 10 cups water or chicken broth
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 small onion, quartered
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 zucchini or chayote, diced (optional)
- 1 ear of corn, cut into 2-inch pieces (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried oregano
- ¼ cup chopped cilantro
- Optional: lime wedges, radishes, avocado for serving
Instructions
- Cook the chicken
- In a large pot, add chicken and water.
- Bring to a boil, then reduce to a simmer.
- Skim foam that rises to the top.
- Add aromatics
- Add onion, garlic, celery, and oregano.
- Simmer 30–40 minutes until chicken is cooked through.
- Add vegetables
- Add carrots, potatoes, zucchini, and corn (if using).
- Simmer another 15–20 minutes until vegetables are tender.
- Season & finish
- Taste and adjust salt and pepper.
- Stir in chopped cilantro just before serving.
- Serve
- Serve hot with rice or tortillas.
- Optional: garnish with lime wedges, sliced radishes, or avocado.
Tips & Variations
- 🍋 Brighten flavor: add a squeeze of lime before eating.
- 🌶️ Spicy version: add a diced jalapeño or serrano pepper.
- 🍚 Hearty version: serve with cooked rice or noodles in the bowl.
- 🍲 Make-ahead: refrigerate broth and remove fat before reheating.
This recipe gives a rich, homemade flavor without being too heavy.
If you want, I can also give a quick weeknight version using boneless chicken breasts that’s done in under 30 minutes.
