Published: · Updated: by Mely Martínez
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MexicanChicken Soup is a delicious comforting meal made using chicken, vegetables, served with chopped cilantro and onion. Some people also add chopped avocado.
Caldo de Pollo Recipe │Mexican Chicken Soup
Caldo de Pollo or Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end, it’s a simple soup that can warm you up during a cold day or make you feel better when you’re sick. After all, there is nothing more satisfying than a bowl of homemade chicken soup when you are under the weather.
Many regional cooks in Mexico use cilantro or flat parsley in their chicken soup, but some homemakers in the southern states of Chiapas, Tabasco, Oaxaca, and Veracruz use an herb called “culantro”. It is also called “cilantro” or “Perejil ranchero” among other many names for their chicken soups. This herb has a similar flavor to the common cilantro but a little bit stronger.
Authentic Mexican Chicken Soup
I really like the aroma and flavor it gives to the Chicken Soup, it remains me of the small markets in Coatzacoalcos, Veracruz, where there was this lady that used to sell herbs right at the main entrance of the market and the culantro was always the welcoming aroma. If you ever find it at the Latin Store, stop by and smell it, or better yet, buy it to use in your next chicken soup. Since it has a stronger aroma, a couple of leaves are enough to flavor a soup.
Culantro, Cilantro or Perejil Ranchero. Photo courtesy of Wikipedia.org
How to make Caldo de Pollo Recipe
JUMP TO FULL INSTRUCTIONS
DIRECTIONS:
- Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.(Please check the ingredients list below)
- After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
- Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
- Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.
¡Buen provecho!
Mely,
What is your favorite soup?
More recipes:
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Creamy Black Bean Soup
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📖 Recipe
Caldo de Pollo
Mely Martínez
Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. With a rich broth from the chicken and a medley of vegetables, this caldo de pollo is more than just a soup – it's a remedy for the soul.
4.92 from 105 votes
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Prep Time 10 minutes mins
Cook Time 55 minutes mins
0 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Soups
Cuisine Mexican
Servings 8 Servings
Calories 254 kcal
Ingredients
- 1 whole chicken About 3-4 pounds, cut out in pieces *See Notes
- 8 cups of water
- 2 teaspoons of salt
- ½ white onion
- 4 garlic cloves peeled
- 3 Celery sprigs
- 3 Large carrots cut into 3 pieces each
- 2 Cilantro branches
To Garnish:
- 1 avocado diced
- ½ white onion finely chopped
- 1 lime cut in wedges
- 1 serrano or jalapeño pepper minced
- ¼ cup Cilantro chopped
- Cooked white rice optional
- Warm corn tortillas
Instructions
Cut the chicken into pieces to fit your pot, and peel and cut your vegetables.
Then, bring chicken, water, and salt into a large pot at medium-high heat and boil. Once foam starts forming on the surface, skim and discard.
After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn the heat down and gently simmer for about 30 minutes. Do not boil.
Add the carrots and cilantro, and if you are using other veggies, add them 15 minutes later since carrots take longer to cook.
Check the chicken for doneness, and once cooked, remove it and set it aside to cool.
Keep simmering the broth for about ten more minutes until carrots are completely cooked and tender.
When the chicken pieces have cooled, shred them or cut them into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
Strain the broth using a large fine mesh strainer. Return the chicken broth to the pot and let it settle for about 8-10 minutes; remove the fat that rises to the surface using a large spoon. If you are not using the broth right away, you can skim off the fat after placing the broth in the fridge for some time.
Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) and a serving of shredded chicken and carrots in a medium-sized bowl and stir in the warm broth. Let everyone garnish their own soup.
Notes
- Even though you can make the soup with boneless chicken breasts, it is always recommended to use bone-in chicken for a rich and full-of-vitamins soup.
- Sometimes, I make ½ a chicken or only use chicken legs, chicken thighs, ribs, and wings since those parts render a flavorful broth.
- You can add other vegetables to your soup, like zucchini, chayote, green beans, and potatoes.
- Skim off any excess fat that rises to the surface during cooking.
- If you're adding rice, consider cooking it separately and adding it to individual bowls before serving. This prevents it from becoming mushy in the soup over time.
- Some variations of this soup are vegetables and herbs.
- In southern Mexico, people prefer to use Perejil ranchero (country parsley) or culantro, which are very similar to cilantro but have a more robust flavor.
- Even though it is unnecessary, some people like adding chicken bouillon when making their soup.
Nutrition
Serving: 110 ounces bowlCalories: 254kcalCarbohydrates: 5gProtein: 21gFat: 16gSaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 688mgPotassium: 323mgFiber: 1gSugar: 2gVitamin A: 4033IUVitamin C: 8mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Valeria Cervantes
I want to try and add some noodles to this recipe, would it be best to cook it separately or could it be added in at some point? 😅Reply
Mely Martínez
Hello Valerie,
You can add the noodles about 10 minutes before the whole soup is ready. Keep in mind that that will also depend on the noodles thickness.Reply
Brianna
This is just like what I get at the Mexican restaurants. It was so good! I’m so amazed and how well it turned out.Reply
Nikita
I'm an Australian living in Mexico and I'm not very confident in the kitchen, however this caldo de pollo was so simple to make and absolutely delicious! The only thing I added was potato. My partner is Mexican and he loved it too! He said I'm turning more and more Mexican every day lol. I took that as a massive compliment and it was thanks to your recipe. Thank you so much for sharing! I can't wait to make it again 🙂Reply
Mely Martínez
Hello Nikita,
Thank you for your kind comment. I hope you try more recipes from the many we have here on the website.
Happy cooking!Reply
Lynn Bury
Love this soup I have made it many timesReply
Abigail
Delicious!Reply
Lucy
This is my go-to recipe for everything chicken soup, w/ or w/out noodles! I always add zucchini to mine!Reply
Danielle
Thank you soo much for sharing this wonderfully easy and yummy recipe. I made it today for my hunny and he enjoyed it. Chicken soup is made with love for our familias <3
Reply
Mely Martínez
Hello Danielle,
Thank you for trying the recipe. I'm glad to know you like it.Reply
Lucy
Your caldo recipe was the first one I followed and made and by far it’s super easy to make and very fulfilling. Even my boyfriend (who’s Mexican) said it tasted like his grandmother’s caldo.Reply
Michelle
Thank you so much for this recipe!!!! Its crazy how simple everyday ingredients prepared this way really taste like Mexico. I felt so proud to make a Caldo that tastes like the restaurant. Thanks so much. P.S. my daughter loved it! And she's hard to please.Reply
Mely Martínez
Hello Michelle,
I'm so glad to know your daughter likes the caldo de pollo. Happy cooking!Reply
Trillia
Thank you for sharing! I'm looking forward to making this recipe for my family! Your blog is lovely!
Reply
Titia
Excellent soupReply
David R
I Love your version of this Mely. Thanks for sharing. It was a hit, especially for the cold winter nights.Reply
Sharon Shearer
This is absolutely delicious.The only change was I added 2 bay leaves to the broth. I used cooked garlic rice instead of plain in the bowls. An excellent recipe! Thank you for sharing.Reply
Frances Putnam
Added a dash of powdered chicken broth but it tasted better without it! I used thighs. Wish I'd had the condiments you listed, next time I'll make sure I do.Reply
glen spencer
Morning mrs. Martinez I'm wondering when making the broth could I use Laurel leaves
Reply
mmartinez
Hello Glen,
Yes, you can use them. I know a few cooks that add them. Although, cilantro, parsley, and mint are more common.Reply
glen spencer
Thank you
glen spencer
Hello in Martinez my name is Glen I will be making this now that fall weather is coming here in Arizona I'm also trying to find an authentic recipe for green chile stew thank you and take care and God blessReply
Selena
Love this amazing comfort food! Love the authenticity of this recipe!
Reply
Jacqueline De Los Santos
This recipe is delicious! Just like what I learned to make from my mother-in- law in Mexico. Also the blue bowls are beautiful and just like what we had years ago in Mexico City. Can those still be bought?
Reply
mmartinez
Hello Jacqueline,
Thank you for trying the recipe. The blues bowls are still popular in Mexico, and also here in Texas at the Latin MarketReply
Jenny
Thank you Mely you’recipe is very similar to the way my mother taught me .to cook caldo de pollo. My grandchildren wanted a written recipe which I didn’t have. My measurements were all done by hand and to taste. So thank you this really helps us all.🌹 by the way your soup is delicious 😋Reply
mmartinez
Hello Jenny,
SO happy to know you like it and that your grandkids will have a written recipe. Don't forget to add your own notes for them.Reply
Joy Posthauer
How many servings does this make? Looks great!
Reply
mmartinez
Hello Joy,
With these ingredients, you make 8 servings.Reply
Georgina Potter
Greetings from Northern VA. I have been following you for about a year. I grew up in Mexico with wonderful dishes on our table. My Mom was an excellent cook. Your recipes are the most authentic and the simpler to make of any other Mexican Recipes source. I love that you give the background, source or history of many dishes and unusual ingredients. Keep up the good work, Mely!!!Reply
mmartinez
Hello Georgina,
Thank you for your kind words, It means a lot to me when someone takes the time to Knowlege that this is actually an authentic Mexican recipes website. Our gastronomy has been so bastardized lately that it takes someone from Mexico to actually see that this is what we eat in Mexico. Again thank you, you just made my day!
Saludos all the way to Northern VA, lovely area, I miss the northeast. We used to live in the Washington, DC metro area.Reply
Esther
O. M. G. Mely, my mouth is wateriing! This will be tomorrow's dinner. I plan on adding zucchini & chayote to the soup. This is like the chicken version of caldo de res.
We're expecting temperatures in the low to mid 90's (metro Phoenix), but I'm not waiting for cooler weather to make this caldito!Reply
mmartinez
Provecho!
Reply
Erica
It is delicious! Thanks for the recipe.Reply
Rebecca Subbiah
this looks wonderful and would love to try this herbReply
John Cochrane (Ottawa, ON)
Mely;This is hands down the most flavourful Chicken Soup I've ever made!!!
My wife has a horrible cold, so I thought I would make this for her. . . the directions are easy to follow, and I added Zucchini after the carrots. . . she loved it!!
Thank you so much for all of your excellent recipes and this one in particular!!!
John
Reply
mmartinez
Hello John,
I hope your wife gets better soon. Thank you for trying the recipe.
Best wishes all the way to Ottawa!Reply
Ron Provencio
I tried your Caldo de Pollo and must say it was delicious!! I put Fideo's in it instead of rice and as they say, "Que Sobroso." Hope that's the correct spellingl Again, thank you for your wonderful recipes and illustrations.Reply
Lise
I’ve been making this recipe for several years. I like it very much for its clean, simple good taste. Plus I have enough for dinner the next night!Reply
Mely Martínez
Hello Lise,
Chicken Soup-Caldo de Pollo is so good any time of the day! Happy cooking!Colin
I had a question. When you strain the soup, do you discard the garlic, celery and the cooked onion ? Doesn't really specify.
Mely Martínez
Hello Colin,
Yes, you discard the garlic, onion, and celery.
deetergirl marie
Wow, no sabía que había tantas verduras en caldo de pollo. Personalmente siempre me he hecho con las patas de pollo, papas, zanahorias, y algunos puñados de fideos y sirven con tortillas de maíz y limón, y supongo que cada uno tiene su propia receta.english translation for the ladies 😉
wow, i did not know that there was so many veggies in caldo de pollo. I personally have always made it with just chicken legs, potatoes, carrots, and a few handfuls of noodles and serve it with corn tortillas and limes. i guess everyone has their own recipe.
Reply
Mely
Hello deetergirl,
As I mentioned above, every cook has their own "caldo de pollo" recipe. I bet yours must be really tasty, with those chicken feet or legs, and seems like it looks a lot like the fideo with chicken recipe I have here in the blog. Go check it out maybe it resembles yours.
mexican vermicelli soup
Thank you for stopping by and happy cooking!
Reply
Nora
Mely yo tampoco había visto esa clase de hierba, hasta ahorita. Qué rico se ve tu caldo se me antoja muchísimo!
Reply
Swathi Iyer
That is awesome meal and hardy soup Mely Love it.Reply
Byte64
Qué rico!
Oye nunca había visto ese tipo de cilantro, cada día se aprende algo nuevo.Un abrazo
TlazReply
Mely
Hola Flavio,
No es muy conocido en otras partes de México, pero es muy rico. Lo bueno que aqui se consigue ya que tembien se consume en los paises de Centro America, y aqui hay mucha gente de alla.
Saludos.
Reply
Pamela Norton
Hi Mely,
I’m making this soup right now. When you say celery sprigs, do you mean stalks of celery or just the leaves? Thanks for this great recipe!Pam (Richmond, CA)
Mely Martínez
Hello Pamela,
Yes, you are right, the stalks, you can also add the leaves if you want.
franky
No es el que le llaman epazote en Guadalajara México? Saludos de un tapatío que reside en Vallejo CA.
Reply
mmartinez
Hola franky,
No es Epazote, la hierba es muy diferente. Muy aromática y con uns hojas más largas que el epazote.
Saludos hasta Vallejo, CA.Reply
Nammi
thanks for the information about this varitety of cilantro. soup looks very comforting
Reply
NORMA RUIZ
Wooooooooooo Mely que rico, me encanta tu versión, mil gracias besitos amiga.
Reply
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