Caldo de Pollo
Mexican Chicken Soup
A comforting and nourishing Mexican chicken soup, often considered a cure-all. A whole chicken is simmered with aromatic vegetables and spices, then combined with hearty vegetables like carrots, potatoes, chayote, and corn. Served with fresh garnishes, it's a soul-warming dish perfect for any occasion.
🧂 Ingredients
- 1.5 kg Whole chicken(About 3.3 lbs, cut into 8 pieces (or use bone-in chicken pieces like thighs and drumsticks))
- 1 medium Yellow onion(peeled and quartered)
- 4 cloves Garlic cloves(peeled)
- 1 small bunch Cilantro stems(tied together with kitchen twine)
- 4 liters Water(About 1 gallon, or enough to generously cover the chicken)
- 2 teaspoons Salt(or to taste)
- 1 teaspoon Black peppercorns
- 3 medium Carrots(peeled and cut into 1-inch chunks)
- 3 medium Potatoes(peeled and cut into 1.5-inch chunks (Yukon Gold or Russet work well))
- 2 medium Chayote squash(peeled, seeded, and cut into 1-inch chunks)
- 2 ears Corn on the cob(husks and silk removed, cut into 2-inch rounds)
- 3 stalks Celery stalks(trimmed and cut into 1-inch pieces)
- 1/2 bunch Fresh cilantro leaves(chopped, for garnish)
- 2 medium Limes(cut into wedges, for serving)
- 2 medium Serrano peppers(thinly sliced, for serving (optional, adjust to spice preference))
👨🍳 Instructions
- 1
Prepare the broth: Place the chicken pieces in a large stockpot or Dutch oven. Add the quartered onion, peeled garlic cloves, and the tied bunch of cilantro stems. Pour in enough cold water to generously cover the chicken, about 4 liters (1 gallon). Add 2 teaspoons of salt and the black peppercorns. Bring to a rolling boil over high heat.
⏱️ 10 minutes - 2
Skim and simmer: Once boiling, reduce the heat to low. Skim off any foam or impurities that rise to the surface using a fine-mesh sieve or spoon. Cover the pot partially and let it simmer gently for about 1 hour, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F).
⏱️ 1 hour - 3
Remove chicken and strain broth: Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly. Discard the onion, garlic, and cilantro stems from the broth. For a clearer broth, you can strain it through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste the broth and adjust seasoning with more salt if needed.
⏱️ 10 minutes - 4
Cook the vegetables: Bring the broth back to a gentle simmer over medium heat. Add the prepared carrots, potatoes, chayote, corn rounds, and celery stalks to the pot. Cook for about 20-30 minutes, or until the vegetables are tender but not mushy. You should be able to easily pierce them with a fork.
⏱️ 30 minutes - 5
Shred chicken and finish: While the vegetables are cooking, shred the cooled chicken meat from the bones, discarding the skin and bones. Once the vegetables are tender, return the shredded chicken to the pot. Stir gently and let it heat through for about 5 minutes.
⏱️ 5 minutes - 6
Serve: Ladle the hot Caldo de Pollo into individual bowls, ensuring each serving has a good portion of chicken and vegetables. Garnish generously with fresh chopped cilantro leaves. Serve immediately with lime wedges on the side for squeezing and thinly sliced serrano peppers for those who like a little heat. Traditionally served with warm tortillas or Mexican rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓Skim the foam diligently during the initial simmering stage for a cleaner, more refined broth.
- ✓Add vegetables in stages if you prefer them at different tenderness levels. Root vegetables like potatoes and carrots take longer than corn and chayote.
- ✓Ensure vegetables are tender but still have a slight bite (al dente) to prevent them from becoming mushy.
- ✓Adjust the amount of serrano peppers to your personal spice preference, or omit them entirely if you prefer a milder soup.
- ✓For an extra layer of flavor, you can add a bay leaf to the broth while simmering.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked white rice directly to the soup bowls before serving.
- Include a can of drained and rinsed chickpeas along with the other vegetables for added protein and texture.
- Incorporate other vegetables like zucchini, green beans, or peas.
- For a spicier broth, add a dried chile de árbol or a piece of jalapeño during the initial simmering.