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Caldo de Pollo Recipe

Published by: Gabriela January 19, 2021 · Last modified: May 16, 2023 81 Comments

Caldo de Pollo is a Mexican chicken soup recipe that features rice, cilantro, chicken, and other vegetables cooked in a wonderful tomato broth.

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Caldo de pollo served on white bowl with radishes

We love soups. I do not know about you, but there is no week in our household without a pot of soup that we enjoy for lunch or dinner.

Also, we live in Minnesota, where the winters are so cold that all we want to eat is comfort food, like a good homemade soup.

What is Caldo De Pollo?

Caldo de pollo is a Mexican-style chicken soup made with different parts of chicken and vegetables. It is nutritious, delicious, and comforting.

Caldo means soup, while pollo means chicken.

Every Mexican household has its own version of Caldo de Pollo. However, any Caldo recipe has chicken, lots of different vegetables, and a little rice or pasta. The soup is served perhaps with a slice or two of avocado and fresh cilantro(coriander), and there are always wedges of lime on the side.

This Mexican soup is healthy and perfect for all ages.

This classic Mexican chicken soup is one of our favorites and is in heavy rotation from November to April. It has some incredibly devoted fans.

The combination of simple ingredients and also kitchen staples, like chicken, rice, cilantro, and vegetables, make this delicious Mexican soup an authentic comfort meal.

Tip: When you serve it, add some sliced avocado to the serving bowl, squeeze some lime wedges juice, and serve it with warm corn tortillas.

Your meal will be perfect.

Remember the series of books "Chicken Soup for the Soul"? When I look at this recipe, it reminds me of that book.

Chicken soup is supposed to be good for you by warming you up from the inside out and making you feel safe, happy, and cozy.

When you are sick, each spoonful of homemade chicken broth tastes like soothing relief and healing.

The grandmothers say that a good chicken soup can heal anything, from a bad cold to a broken heart, and I think they are right.

You might not believe me, but even the medical field recognizes that chicken soup does miracles for your immunity and well-being.

Also, there is something magical about a bowl of chicken soup on a cold day.

This caldo de pollo is also a very friendly recipe for children, so feel free to make it for everyone. It is a great main dish for dinner and an excellent lunch.

It is also an authentic Mexican chicken soup recipe.

What chicken pieces are suitable for this soup?

I used chicken drumsticks and bone-in chicken thighs for this soup, but any chicken part is good. Go for the wings, the back of the bird, or the legs.

Chicken meat on a wooden board for Caldo de pollo

I do not recommend skinless boneless chicken breasts, as the meat will not infuse the broth with many flavors, but go for it if this is all you have.

Traditionally, the best "Caldo de pollo," is made with whole chicken pieces that are not deboned. Sometimes, an entire chicken is used to make a good homemade chicken soup for the whole family.

I like meat with bones and skin on it. They bring so much flavor to the dish! If you have to use ordinary chicken, buy extra back and giblets to strengthen the flavor.

What ingredients do you need to make this perfect caldo:

For specific amounts, please refer to the recipe card at the bottom of the article.

Vegetables- good soups always make use of vegetables. This recipe will need carrots, onions, potatoes, green celery, fresh tomatoes, and garlic.

All these items are easy to store in your kitchen in a cool place. They are also perfect for making a lot of soups and stews in the winter.

You can add more vegetables if you want. Cabbage, zucchini, and Mexican chayote are generally the traditional vegetables added to the Caldo de pollo.

My two words about the potatoes used in this soup:

You need a potato that holds well in the soup and doesn't fall apart during cooking. Waxy potatoes are a good option. Yukon gold or red potatoes work well too.

Cilantro- This is a truly popular herb in Mexican cuisine.

Some people have a love-hate relationship with it, so I will say this: if you want an authentic taste of this Mexican soup, use it. If you absolutely hate it, use parsley. I am not going to watch you.

Pantry items:

Tomato sauce- I used canned tomato sauce. You can also use tomato paste instead of sauce(You will need about 1-2 tablespoons of paste).

Olive oil (or vegetable oil)- use what you have

Rice- I used long-grain white rice. Brown rice is good as well.

Water- you do not need store-bought chicken stock for this recipe. You will flavor the soup with vegetables and meat and make your own chicken stock.

You will see how easy it is to make a flavorful broth that is so much better than anything from the store.

Lime- brings an extra layer of flavor to the soup. Cut it into wedges and squeeze some juice over it.

Avocado- Slice and add it on top of the soup as a garnish. Yum!

Corn tortillas- warm corn tortillas are the way to go for an authentic taste of this Caldo de pollo recipe.

Spices and why this soup is different:

This Caldo de pollo/chicken soup is made with rice and tomatoes cooked separately from the broth. This is what sets this soup apart from other Caldo de pollo recipes.

Cooking the rice, tomatoes, and onions together, separate from the broth, adds tremendous flavor to the soup, so I encourage you to follow the recipe as I wrote it.

In Mexico, chicken soup or Caldo de pollo is served simply or with different toppings added at the time of serving, like lime wedges, slices of avocado, jalapenos, or sliced radishes.

Do you want it spicy? Add some hot sauce to it. Salsa Valentina is traditional and really tasty.

However, the base of the soup is made simply, without adding spices.

How to make Caldo de pollo or Mexican chicken soup:

Step 1. Cook the chicken.

Place chicken, salt, black pepper, if you like, and garlic cloves in a large pot or dutch oven. Add cups of water to the pot to cover the ingredients and bring them to a boil.

Reduce the heat to medium and allow everything to simmer for about 15 minutes.

Note: If you would like to add bay leaves chicken bouillon cube, you can do it. I usually don't cook with bouillon cubes. That's why you will not find this ingredient in any of my recipes.

Skim the foam that forms on top of the soup using a spoon.

Step 2. Cook the rice.

While the chicken is simmering, in a separate pan, heat the oil and cook the rice until the color is golden brown, without burning.

rice cooking with oil in the pan for caldo de pollo

On a cutting board, chop the onions and add them to the rice. Cook them until translucent, stirring once in a while.

rice and onions cooking with oil in the pan(Caldo de Pollo Or Chicken Soup Mexican Style)

Chop the fresh tomatoes and add them to the rice. Cook everything together for a few minutes.

rice onions and tomatoes cooking with oil in the pan Chicken Soup Mexican Style)

Step 3. Add the rice mixture to the soup.

This mixture goes into the soup pot next to the chicken.

The combination brings another layer of flavor to the soup, making it delicious.

Step 4. Add the vegetables to the soup.

carrots and celery chopped( for caldo de pollo)

Add carrots, celery, and potatoes to the soup and allow them to come to a boil. Reduce heat to medium-high. Let the soup simmer until vegetables cook through, about 20-30 minutes.

At this point, your chicken should be cooked enough.

You can leave the cooked chicken pieces in the pot as they are, or you can remove them from the soup and shred the meat for easier serving.

caldo de pollo simmering ( Chicken Soup Mexican Style)

Step 5. Add tomato sauce.

Add tomato sauce and a little bit of cilantro during the last 5 minutes of cooking. Check again for salt.

caldo de pollo in the pot (Chicken Soup Mexican Style)

Step 6. Serve.

Ladle soup into bowls, including chicken for each serving, and serve with lime wedges and warm corn tortillas.

If you prefer, you can remove the bones from the chicken, shred the meat or cut it into bite-sized pieces and return it to the soup.

Optional: Add slices of avocado to your soup.

caldo de pollo served on white bowl with avocado (Caldo de Pollo Or Chicken Soup Mexican Style)

How to store this easy caldo de pollo:

This homemade caldo should be covered and stored in the refrigerator for up to a week. You can also store it in airtight containers. Warm it up on the stove or microwave.

caldo de pollo served on white bowl (Caldo de Pollo Or Chicken Soup Mexican Style)

You can also freeze it for up to three months, and these containers are great for storing the soup.

Are you interested in more Mexican recipes? Try some of these 15 authentic Mexican recipes.

More recipes to love:

Authentic Mexican Fajitas

Papas con Chorizo

Chicken Soup With Sour Cream And Garlic

Instant Pot Beef Vegetable Soup

Easy Mexican Rice

Moroccan Chicken Soup

Learn how to make this recipe of Caldo de Pollo in an Instant Pot, or a pressure cooker. You can also adapt the recipe for making this recipe in a slow cooker. Slow cooker caldo de pollo might be a great idea if you don't own an Instant Pot.

Enjoy!