If you’re feeling under the weather, craving a warm hug in a bowl, or simply want to enjoy a delicious homemade meal, caldo de pollo is the answer. This traditional Mexican chicken soup is simple, wholesome, and incredibly comforting—a dish that warms you from the inside out.
Introduction to Caldo de Pollo
Caldo de Pollo, which translates to “chicken broth,” is much more than a basic soup. In Mexican households, it’s often the go-to remedy for colds, a favorite meal during family gatherings, or the perfect comfort food after a long day. It’s like abuelita’s magic elixir—made with love and healing in every spoonful.
Table of Contents
Why You’ll Love This Chicken Soup
- Wholesome and hearty—filled with vegetables, chicken, and broth.
- Customizable to fit what you have in your fridge.
- Naturally gluten-free and nutritious.
- Simple enough for beginner cooks, but satisfying for everyone.
Traditional Ingredients
To make a proper Caldo de Pollo, you’ll need:
- Chicken: Bone-in thighs or drumsticks for richer flavor
- Vegetables: Carrots, potatoes, celery, onion, garlic
- Corn on the cob: Cut into chunks, adds sweetness
- Fresh cilantro: For flavor and garnish
- Lime: A must for bright finishing
- Seasonings: Salt, pepper, oregano, cumin
Optional Add-Ins and Substitutes
- Rice or noodles: Add for more body and heartiness.
- Zucchini or chayote: Traditional in some Mexican regions.
- Hot peppers: Add jalapeños or serranos for spice.
- Broth: Use chicken bouillon if you’re short on stock.
Kitchen Tools You’ll Need
- Large stockpot: To hold all the goodness.
- Knife and cutting board: for chopping veggies.
- Ladle: For serving.
- Bowls and spoons: for the final feast.
How to Make Caldo de Pollo
Step-by-Step Instructions
1. Prep the veggies:
Peel and chop your carrots, potatoes, and celery. Cut corn cobs into thirds. Dice the onion and mince the garlic.
2. Cook the chicken:
In a large pot, add the chicken, onion, garlic, and 10–12 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming foam off the top.
3. Add the vegetables:
Add carrots, potatoes, celery, corn, and seasonings. Simmer for another 25–30 minutes or until vegetables are tender.
4. Finish and serve:
Add chopped cilantro and a squeeze of lime. Serve hot with tortillas, avocado slices, and more lime wedges.
Cooking Tips for the Best Caldo
- Use bone-in chicken for the richest broth.
- Skim often to remove impurities and get a clear, golden soup.
- Add tender veggies last to avoid overcooking.
Serving Suggestions
- Corn tortillas are perfect for dipping.
- Serve with steamed rice or spoon it directly into the soup.
- Add avocado, diced onion, or even a sprinkle of queso fresco on top.
Make-Ahead and Storage
- Fridge: Keeps well for 4–5 days in a sealed container.
- Reheat gently on the stove or microwave.
- Freeze: Store in portions and thaw overnight before reheating.
Health Benefits of Caldo de Pollo
- Packed with vitamins and minerals from veggies and broth.
- Hydrating and soothing for colds or flu.
- Low in fat and high in protein—great for any diet.
Variations Around Latin America
- Colombian Sancocho: Includes plantains and yuca.
- Guatemalan Caldo de Gallina: Uses hen and is deeply spiced.
- Cuban Caldo: Often features squash and different herbs.
Why It’s a Beloved Comfort Food
Every culture has its version of chicken soup, but caldo de pollo holds a special place in many hearts. It’s what Mom made when you were sick, what Grandma served at gatherings, and what still feels like home no matter where you are.
Conclusion
Making Caldo de Pollo is more than cooking—it’s an act of love. This simple, delicious soup will not only nourish your body but also warm your soul. Whether you’re battling a cold, missing your family, or just want a bowl of comfort, this recipe has you covered.
FAQs
1. Can I use boneless chicken for Caldo de Pollo?
Yes, but bone-in chicken adds more flavor to the broth. You can shred the meat and discard the bones after cooking.
2. How spicy is Caldo de Pollo?
Traditionally, it’s not spicy. Add hot peppers if you want a kick.
3. What’s the best way to thicken the broth?
This soup is meant to be brothy. If you’d like it thicker, mash a few cooked potatoes into the broth.
4. Can I make it in an Instant Pot?
Absolutely! Pressure cook the chicken and aromatics for 20 minutes, then add vegetables and cook on sauté mode.
5. Is caldo de pollo good for colds?
Yes! It’s hydrating, warm, and full of nutrients—perfect for sick days.