Caldo de Pollo (Mexican Chicken Soup Recipe)
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on Jan 23, 2024, Updated Nov 02, 2024
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This authentic Caldo de Pollo recipe is the cozy weeknight wonder you need in your dinner rotation. Made almost exclusively with pantry staples and just 5 minutes of prep, this classic Mexican chicken soup is nourishing for the body and soul. Best of all, in under one hour this hearty, healthy pot of soup will be ready to serve.
What is Caldo de Pollo?
This traditional Mexican soup goes by many names, including caldo con pollo, caldo de gallina, and sopa de pollo. I grew up calling it caldo de pollo, so that’s what I’m sticking with! This is my family’s recipe that has been passed down through generations and is so special that it is also published in the first Muy Bueno cookbook. It is the ultimate comfort food and home remedy for the common cold.
Literally translated, caldo de pollo Mexicano means “Mexican chicken broth,” though it’s heartier than it sounds. As with most traditional Mexican dishes, there are probably as many recipes out there as there are Mexican families. That said, the basics remain the same: tender chicken pieces, chunks of assorted vegetables, flavorful broth, and often, some kind of grain like rice or noodles.
This Mexican-style chicken soup is a light meal, but hearty, and satisfies the deepest hunger without weighing you down. It’s the ideal winter weeknight dinner — it takes just a few minutes of active prep, then the stovetop does the rest. In less than an hour, you’ll have a cozy, veggie-packed dinner on the table!
Ingredients & Substitutions
If you cook often, I can almost guarantee that you already have many of the ingredients needed for this caldo de pollo soup recipe. The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Chicken: As a personal preference, this Mexican chicken soup recipe generally tastes best with skinless dark meat like drumsticks or thighs. If you are trying to adhere to a lower-fat diet or you only have boneless, skinless breasts on hand, you can certainly make do.
- Fresh Veggies: You’ll need carrots, celery, onion, potatoes, and garlic. Root vegetables like onions, potatoes, and garlic have a long shelf life if kept in a cool, dark environment like your pantry, and both celery and carrots keep for weeks in the fridge.
- Water: No need for chicken bouillon or store-bought broth in this recipe! Plain, filtered water is all you need to make your own homemade chicken broth.
- Cilantro: As a Mexican cook, I also always have a bunch of earthy cilantro on hand. If you don’t care for cilantro, feel free to omit it or replace it with fresh parsley.
- Pantry Staples: The remaining pantry ingredients are also quite simple to find: olive oil, long-grain rice, canned tomato sauce, and salt are all part of a well-stocked pantry.
- Azafran: The one caldo de pollo ingredient that you might not have on hand is azafran (safflower petals). Azafran is a thistle-like herb with an orange-red color. It gives food an orange tinge and a heady, aromatic flavor that is hard to resist. This ingredient is very economical, unlike pricey saffron. If you can not find any, just leave it out.
How to Make Caldo de Pollo
Step 1: In a large stock pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
Step 2: While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
Step 3: Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat.
Step 4: Let simmer until vegetables cook through, about 20 to 30 minutes.
Step 5: Add tomato sauce, cilantro, and safflower petals during the last 5 minutes. Season to taste with salt and pepper.
Step 6: Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
Watch the video below to learn how to make caldo de pollo. There is nothing like the magical healing powers of homemade soup to heal the body and soul.
Optional Variations
One of my favorite things about making soups and stews is how easily customizable most recipes are, this easy Mexican chicken soup included. Here are a few ideas to get you started:
- Veg it up! Feel free to add additional veggies you like. I love chayote, Mexican zucchini, and cabbage, but just about any veggies you have on hand will do beautifully. You can also make caldo de pollo con verduras by adding the leafy greens of your choice.
- Cut down on the carbs by omitting either the potatoes or the rice. You can also opt to sub in higher fiber brown rice to up the nutritional ante of this caldo de pollo con arroz.
- Make Mexican chicken noodle soup by omitting the rice and cooking your favorite short pasta shape (e.g. macaroni or fideos) separately in a pot of boiling water. Just remember to keep the noodles separate if you’re meal-prepping, as they tend to get soggy if they’re stored in liquid.
Serving & Topping Suggestions
As with many of my favorite dishes, I love to serve my chicken caldo soup with corn tortillas. I also top mine with salsa casera or my favorite hot sauce, and a squeeze of fresh lime juice.
Expert Tips & Tricks
- Bone-in, skinless dark meat is your best option for making a rich, flavorful broth for your soup. You can always peel the skin off of chicken drumsticks and chicken thighs if needed.
- Mind your veggies: Make sure to cut your vegetables into roughly the same-sized pieces to ensure even cooking.
- Double & Freeze: One of my favorite hacks to ensure a homemade meal is never far from reach is to double what I’m cooking (e.g. this recipe for caldo de pollo con arroz), then freeze half. After all, winter weather brings along colds and flus, so having a batch of this cozy soup at the ready means I’ll have a pre-made solution for when I inevitably fall under the weather.
Frequently Asked Questions
I’m not a nutritional professional, but I personally consider caldo de pollo a deliciously healthy Mexican meal. This yummy chicken sopa is naturally low in fat and calories, chock full of veggies and protein, and has a rich bone broth to boot. I feel very good about feeding it to my loved ones, but you should consult with a professional if you’re unsure if it’s the right fit for your diet.
Caldo de pollo happens to be my absolute favorite homemade remedy for a variety of winter ailments. Sniffles, headaches, and sore throats are no match for this delicious and nutritious soup.
The nutrient-rich bone broth in caldo de pollo, and the general comfort food aspect of this Mexican soup with chicken is the best thing when you’re sick with a cold. Don’t believe me? Even medical professionals agree that this witchy brew has some potent (dare I say magical) healing properties.
This Mexican chicken vegetable soup has as many variations as there are Mexican families! I make my caldo de pollo with rice, juicy chicken drumsticks, and plenty of veggies. While the recipe card below doesn’t call for cabbage, it makes for a lovely addition.
I can’t speak for all recipes, but mine is gluten-free. I’d also venture to say that most are free from gluten so long as they don’t have any noodles.
Yes, you can easily make slow cooker caldo de pollo. But when it’s ready in under an hour on the stovetop, I’m not sure why you’d want to!
While both are traditional Mexican soup recipes with a brothy base, meat, and veggies, there are a few differences. The primary difference is that, unlike this authentic Mexican chicken soup recipe, pozole always includes hominy, which are nixtamalized corn kernels. Pozole also comes in both red pozole and green pozole versions, and sometimes includes pork instead of chicken (though both are considered traditional).
The exotic ingredient in this caldo de pollo recipe is economical safflower petals (azafran). While it is not technically the same spice as pricey saffron, most people find the flavor profile similar. If you don’t have azafran on hand, but do have saffron, feel free to substitute 3 to 4 threads. If you don’t have either, you can simply omit it.
Storage & Heating Instructions
- Proper food storage for your soup is essential to maintain the soup’s flavor and preserve the food quality. Homemade chicken soup will refrigerate, covered, for up to one week.
- It is also an excellent candidate for freezing and will keep in the freezer for up to three months. It freezes well in these plastic containers.
- Reheat soup in the microwave or in a small saucepan on low heat.
If you tried my caldo de pollo recipe, please rate and review it below! I’d love to know what your family thought of this traditional Mexican chicken soup.
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Caldo de Pollo Recipe
Ingredients
- 8 cups water
- 4 to 6 skinless chicken drumsticks or thighs
- 1 tablespoon salt
- 4 cloves garlic, chopped
- 1 tablespoon olive oil
- ¼ cup long-grain rice
- ½ cup chopped onion
- 2 roma tomatoes, chopped
- 2 carrots, sliced
- 3 celery stalks, sliced
- 3 Yukon Gold potatoes, quartered
- 1/3 cup tomato sauce
- 1 tablespoon chopped cilantro
- ¼ teaspoon safflower petals, azafran
- Lime wedges
Instructions
- In a large pot, put the water, chicken, salt, and garlic. Boil for 15 minutes.
- While the chicken is boiling, in a separate pan, heat the oil over medium heat, add rice and cook, stirring occasionally, until browned, about 2 to 3 minutes, being careful not to let it burn. Add onion and continue cooking until onion is translucent, about 2 minutes. Add tomato and cook for an additional 3 minutes. Add mixture to chicken pot.
- Add carrots, celery, and potatoes to soup and let come to a boil; reduce heat. Let simmer until vegetables cook through, about 20 to 30 minutes. Add tomato sauce, cilantro, and safflower petals during the last 5 minutes.
- Ladle soup, including a piece of chicken for each serving, into bowls and serve with lime wedges, warm corn tortillas, and salsa casera.
Video
Notes
- Refrigerate, covered, for up to one week. It is also an excellent candidate for freezing and will keep in the freezer for up to three months.
- As with many of my favorite dishes, I love to serve my chicken caldo soup with corn tortillas. I also top mine with salsa casera and a squeeze of fresh lime juice. No salsa? Add some hot sauce for a bit of vinegary heat.
- Veg it up! Feel free to add additional veggies you like. I love chayote, Mexican zucchini, and cabbage, but just about any veggies you have on hand will do beautifully. You can also make caldo de pollo con verduras by adding the leafy greens of your choice.
- Cut down on the carbs by omitting either the potatoes or the rice. You can also opt to sub in higher fiber brown rice to up the nutritional ante of this caldo de pollo con arroz.
- Make Mexican chicken noodle soup by omitting the rice and cooking your favorite short pasta shape (e.g. macaroni or fideos) separately in a pot of boiling water. Just remember to keep the noodles separate if you’re meal-prepping, as they tend to get soggy if they’re stored in liquid.
- Bone-in, skinless dark meat is your best option for making a rich, flavorful broth for your soup. You can always peel the skin off of chicken drumsticks and chicken thighs if needed.
- Mind your veggies. Make sure to cut your vegetables into roughly the same-sized pieces to ensure even cooking.
- Double & Freeze. One of my favorite hacks to ensure a homemade meal is never far from reach is to double what I’m cooking (e.g. this recipe for caldo de pollo con arroz), then freeze half. After all, winter weather brings along colds and flus, so having a batch of this cozy soup at the ready means I’ll have a pre-made solution for when I inevitably fall under the weather.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: December 2014. This recipe is also published in the Muy Bueno cookbook.
I really wish you kept
Your old recipe
Hola Lorena, I’m confused by your comment. This Muy Bueno recipe is still the same, I just updated photos and included a lot more frequently asked questions. This recipe is also published in the first, “Muy Bueno” cookbook.
Made this tonight when I was feeling under the weather. Came together fast and used up a bunch of the veggies that were languishing in the back of the fridge! The only change I made to the recipe was I did the noodles instead of rice (cooked separate), and I soaked and pureed a few dried ancho chiles and added them in, since I was craving that flavor. Soooooo good!!