Caldo de Pollo is a comforting, traditional Mexican chicken soup—simple, hearty, and full of flavor. It’s often served as a home remedy for colds or just as a warm, nourishing meal. Here’s an overview and a classic recipe:
🌿 Caldo de Pollo (Mexican Chicken Soup)
🍲 Overview
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Base: Light chicken broth
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Protein: Bone-in chicken pieces (drumsticks, thighs, or a whole cut-up chicken)
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Veggies: Carrots, potatoes, corn on the cob (cut into chunks), zucchini (calabacitas), and cabbage
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Aromatics: Onion, garlic, cilantro
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Seasonings: Salt, pepper, sometimes a bit of tomato or chicken bouillon for depth
📝 Classic Recipe
Ingredients:
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2–3 lbs bone-in chicken (thighs, drumsticks, or cut-up whole chicken)
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2–3 carrots, peeled and chopped
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2 medium potatoes, peeled and cubed
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2 corn cobs, cut into halves or thirds
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1 zucchini, sliced
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1/2 head of green cabbage, cut into chunks
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1 medium onion, halved
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3 garlic cloves, peeled
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Handful of fresh cilantro (plus extra for garnish)
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Salt and pepper to taste
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Optional: 1 tsp chicken bouillon (like Knorr), lime wedges for serving
Instructions:
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Boil the Chicken:
In a large pot, place the chicken, onion, garlic, and a handful of cilantro. Cover with water (about 10–12 cups). Bring to a boil, then lower to a simmer. Skim off any foam. -
Simmer (30–40 min):
Let it simmer until chicken is cooked through and tender. Add salt and pepper to taste. -
Add Vegetables:
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Add carrots, potatoes, and corn first. Simmer for 10–15 minutes.
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Then add zucchini and cabbage. Simmer for another 10–15 minutes until all vegetables are tender.
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Taste & Adjust:
Adjust salt, and optionally add bouillon for extra flavor.
🥣 To Serve:
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Serve hot in a large bowl with:
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Lime wedges (a squeeze adds brightness)
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Fresh cilantro on top
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Diced onion or jalapeño (optional)
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Warm corn tortillas or rice on the side or inside the soup
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🌶️ Optional Add-ins:
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Sliced avocado for creaminess
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Cooked white rice in the bowl before ladling in soup
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Serrano or jalapeño if you want a spicy kick