Muy Bueno: Fiestas 
Caldo de Pollo (Mexican Chicken Soup Recipe)
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.
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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
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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.
Photography by Jenna Sparks
Originally published: December 2014. This recipe is also published in the Muy Bueno cookbook.
69 Comments on “Caldo de Pollo (Mexican Chicken Soup Recipe)”
I have not made this yet. And this is probably a silly question, but what about the bones in the chicken??
I’ve made this soup many times and it’s so full of flavor and comfort! I recently made a batch for a meal train for a friend while they recovered from surgery and it was a major hit. They appreciated how hearty the meal was and how easy it is to store and reheat as they recover.
The taste brought me back to my grandmother’s small kitchen and when we would visit her from out of state she would make this delicious caldo. She was on a very fixed income but most of these ingredients were always around. Thank you for the recipe and I’m sure she is smiling that I was confident enough to make it and now our family will be smiling. I added cabbage and some corn on the cob like she used to. It’s so versatile! Thank you
I have made this Soup over and over and everyone loves it. It’s perfect on a cold day in Arizona.
Delicious and so happy I found this recipe. No saffron so I added two dried chipotles to the broth when choking the chicken. Removed at the end of soup cooking, cut into small pieces and added back. No tomato sauce so I subbed with a few tablespoons of tomato paste. Thank you for such a great recipe!
Adding five stars!
Hello Mrs Marquez. My name is Glen Thank You for putting that recipe out there my stomach and I appreciate it. I did alter it a little bit I had almost everything except for tomatoes or tomato sauce but I did have some New Mexico dried chilies and Guajillo chiles, so after eating them up and running them through the blender and frying it I added the sauce to the broth, and thank you for the comment that you made about the cilantro I still get a slight chuckle when I think about that hope you and your family have a very blessed memorable Thanksgiving
I looked up this recipe cause I wanted to make some soup to help my cold and honestly this is pretty close to how I’ve seen my mom make it and it helped me figure out the quantities, since most of my family’s recipes arent written down. We make Mexican rice separately and then add it to the bowl after the soup is done. I’m only cooking for two so this recipe is more than enough for us, it looks great, smells great and it sucks I can’t upload a photo but I added cabbage carrots and golden baby potatoes to mine. I’m gonna use this recipe from now on.
I’m Mexican, but my background and culture has been really watered down sadly. I just wanted to say thank you for sharing this. I feel like I can make this for my family and we can enjoy it as our standard. I can feel like we’re passing down a family tradition. We’re trying to touch our roots creating new traditions our kids since we kinda lost ours. Thank you so much.
I forgot to add 5 stars!!⭐️⭐️⭐️⭐️⭐️
Absolutely delicious!! Just like my grandma’s.
Made this on Saturday.
Why do you think your soup has so much sodium? I use no sodium chicken broth, no sodium tomato sauce, some salt, but use cumin to flavor.i can’t see in your recipe why salt so high. Put cabbage in near end. Cooks quickly. Use whole head.
RANELL DAVIS Simply don’t make it if you don’t like the ingredients, that’s it! This is one of the many Mexican recipes so if you don’t like it or agree with it go cook your own recipe.
Question? Could I use cilantro that I have frozen for this soup??
YES! Absolutely.
Came out great! My new go to for making caldo de pollo and it was simple and timely! Thank you!!
Thank you for sharing these recipes…….I think it is great that with your Mexican back ground you would share these fantastic recipes……thank you so much……Your friend in cooking……
Respectfully,
Annette
Thank you recipe was super easy to make and it came out delicious!
Loved it and so easy to make
Incredible and gives me ideas for my future garden thanks ♡
love some of these low cost meals, so great for large families and low income,,,,,,,thank you much,
Very easy to make and my family loved it! THANK YOU!!
Mug Buen. cook Book. Harry Hernandez. Bop4042@icloud. Com
Thank you Yvette for putting your recipe out there I didn’t have most of the ingredients I had a can of El Pato Hot tomato sauce frozen vegetables a can of stewed tomatoes can of green chilies and Frozen cilantro that I keep in the freezer for when I make salsa but it all came together and it tasted really really great thank you I’ll be back for more
A really great chicken soup recipe. I followed the recipe as posted but doubled the rice and added a teaspoon of cumin.
I only use recipes as an outline. This caldo came out very tasty! I choose not to add the tomato sauce, used potato’s instead of rice and added chayote squash. Like she says, feel free to toss whatever veggies in that you like.
love your recipes, full of color and flavor
This is a delicious recipe! The whole family gobbled it up.
I made “ Caldo de Pollo” today. It is warm, wonderful and comforting and extremely delicious.
My family loves it.