Authentic Mexican Caldo de Pollo: Classic Chicken Soup Recipe

Caldo de Pollo — Mexican chicken soup at its finest. Tender chicken in a fragrant, gently spicy broth is pure comfort for body and soul.

Soup has a quietly magical quality. As it simmers, flavors meld and deepen, and anticipation brightens the mood. Whether you crave something hearty or light, a well-made soup has a way of soothing stress and lifting spirits.

Caldo de Pollo

I’m drawn to soups packed with texture and substance — ingredients you can bite into and enjoy. Caldo de Pollo is one of those. It rewards the time spent making it: long, slow simmering creates a broth that’s rich, clean, and layered with flavor.

This recipe is an all-day affair rather than a quick fix. It’s not difficult, but it requires time and patience. You simply combine wholesome ingredients, let them cook slowly, then finish the soup with fresh garnishes that brighten the bowl.

Caldo de Pollo Recipe

The process happens in two stages: first you make a deeply flavored broth, then you transform that broth into the finished soup.

How to Make Caldo de Pollo

Caldo de Pollo is prepared in two main stages: the broth, then the soup.

STEP 1. Make the Broth

For the broth you will need:

Chicken — a whole roasting chicken, giblets removed
Onions
Garlic
Carrots
Jalapeños
Cider vinegar
Cilantro
Dried chiles (optional — guajillo or ancho are good)

Place the chicken and all broth ingredients in a large stockpot, countertop roaster, or slow cooker. Cover with water so the ingredients are submerged by about 1 inch. Cook over low heat for about 8 hours, or until the chicken is fall-apart tender.

Use a slotted spoon and tongs to remove solids, reserving the chicken. Strain the liquid through a fine-mesh sieve or a cheesecloth-lined colander. Cool the strained broth in an ice bath until the fat separates, then skim off the fat. You may refrigerate overnight and remove the solidified fat more easily the next day. Discard the overcooked vegetables that contributed flavor to the stock.

STEP 2. Make the Soup

To finish the soup you will need additional carrots, potatoes, salt, and the reserved cooked chicken.

Add the strained broth to a large pot with diced Yukon Gold potatoes, diced carrots, and kosher salt. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.

While the vegetables cook, remove the meat from the chicken, discarding skin and bones. Shred or chop the meat into bite-sized pieces and add it to the pot to heat through. Taste and adjust salt as needed — an extra teaspoon or two is often welcomed.

How to Serve Caldo de Pollo

Serve each bowl topped with a cilantro-onion mixture, sliced jalapeño rings, cubed avocado, and a generous squeeze of lime. For gatherings, place bowls of garnishes on the table so guests can customize their bowls. The contrast of the warm, tender vegetables and chicken with bright, zesty garnishes is what makes this soup sing.

Cook’s Notes

Use whatever slow-cooking vessel fits your schedule: stockpot, countertop roaster, or slow cooker all work well. A large roaster is handy for doubling the batch.
The vegetables used to flavor the broth become very soft after hours of simmering and aren’t suitable for serving; reserve the chicken meat and compost or feed the softened vegetables to animals if you like.
For easier fat removal, refrigerate the broth overnight so the fat solidifies on top. If you’re pressed for time, let the broth sit for 30 minutes and skim as much fat as you can with a spoon.
While the second batch of vegetables cooks, you’ll have plenty of time to shred the chicken and prepare the garnishes.
Squeeze lime juice over the diced onion before adding the cilantro: the acidity mellows the raw bite of the onion while adding flavor.
Avocado is optional but delicious; jalapeño rings add a lively heat that many enjoy, especially when feeling under the weather.
Some people like to serve this soup over rice — that works beautifully — but it’s equally satisfying on its own.

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Caldo de Pollo

Mexican Chicken Soup {Caldo de Pollo}

Rebecca Lindamood

Prep Time 15 mins

Cook Time 20 mins (plus broth simmering time)

The beauty of Caldo de Pollo is the balance of melt-in-your-mouth tender vegetables and chicken in a flavorful broth, finished with fresh herbs, lime, and jalapeño for brightness and heat.

Ingredients

For the Broth:

1 large whole roasting chicken, giblets removed
3 large carrots, scrubbed and trimmed
2 large onions, peeled and halved
10 cloves garlic, peeled but left whole
3 fresh jalapeño peppers, scrubbed and pierced
2 stems cilantro
2 tablespoons cider vinegar
Optional: 2 dried chiles (guajillo or ancho), cleaned

For the Soup:

1 batch of strained broth
3 Yukon Gold potatoes, scrubbed and diced
2 or 3 carrots, diced
2 teaspoons kosher salt (plus more to taste)
Meat from the cooked chicken, shredded

For the Garnish:

1 large sweet or mild white onion, diced
3 limes (2 juiced, 1 cut into wedges)
1/2 teaspoon kosher salt
Handful cilantro leaves, coarsely chopped
1 fresh jalapeño, thinly sliced into rounds
1 ripe avocado, cubed

Instructions

To Make the Broth:

Place all broth ingredients in a large pot or slow cooker. Cover with water by about 1 inch and cook over low heat for about 8 hours, until the chicken is very tender.
Remove solids with a slotted spoon and reserve the chicken. Strain the broth through a fine-mesh sieve or cheesecloth. Cool and skim the fat, or refrigerate overnight and remove solidified fat. Discard the spent vegetables.

To Make the Soup:

Add the strained broth, diced potatoes, diced carrots, and 2 teaspoons kosher salt to a large pot. Bring to a boil, then simmer until vegetables are tender, about 20 minutes.
While vegetables cook, shred the reserved chicken meat. Add the chicken to the pot to heat through. Taste and add additional salt if needed.

To Make the Cilantro-Onion Garnish:

Toss the diced onion with the juice of two limes and 1/2 teaspoon kosher salt. Let sit 10 minutes, then stir in the chopped cilantro.

To Serve:

Ladle soup into bowls. Top each bowl with a scoop of the cilantro-onion garnish, jalapeño rings, avocado cubes, and a lime wedge. Serve extra garnishes at the table.