Caldo de Pollo (Mexican Chicken Soup)
This comforting caldo de pollo is a traditional Mexican chicken soup made with bone-in chicken, vegetables, and a homemade broth. A lightly toasted rice mixture is cooked separately and added to the soup for extra body and flavor. Serve hot with lime wedges, warm corn tortillas, and salsa for a nourishing, satisfying meal.
Servings: 4 to 6 servings
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, skimming any foam that rises to the top.
- 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
- Chicken: Bone-in, skinless chicken legs or thighs create the most flavorful broth, but boneless, skinless chicken breasts can be used for a lighter option.
- Rice mixture: This recipe includes a lightly toasted rice mixture cooked separately and added to the soup. This traditional technique helps give the broth more body and depth.
- Vegetables: Carrots, celery, and potatoes are the base vegetables used here. Cabbage or zucchini can be added if desired, though they are optional.
- Azafrán (safflower petals): Adds subtle aroma and color to the broth but can be omitted if unavailable.
- Make ahead: Caldo de pollo tastes even better the next day as the flavors continue to develop.
- Serving: Traditionally served with lime wedges, warm corn tortillas, and salsa casera.
Nutrition
Calories: 318kcal | Carbohydrates: 33g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 2016mg | Potassium: 1097mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5483IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 6mg