Name: Caldo de Pollo Chicken Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; ¾ medium white or yellow onion, chopped; 2 celery sticks, chopped; 4 large carrots; 2 garlic cloves, whole or minced; 9 cups water; 1 (8 ounces) can tomato sauce; 2 large skinless boneless chicken breasts; 2 chicken legs bone-in (skin optional); 2 chicken flavor bouillon cubes; 1 tablespoon kosher or sea salt (if using fine salt, use half the amount) or more to taste; ½ teaspoon black pepper or more to taste; 1 teaspoon dried Mexican oregano; ¼ cup chopped cilantro; 1 corn on the cob, cut into 5 pieces; 1 chayote, cut into 2 inch cubes; 2 large russet potatoes, cut into 2 inch cubes; 2 medium zucchinis, cut into 2 inch cubes; Lime juice; Hot sauce

If you’re craving a comforting bowl of homemade goodness, you’re in for a treat with my Caldo de Pollo Chicken Soup Recipe. This soup is the kind of meal that feels like a warm hug on a chilly day – wholesome, flavorful, and packed with tender chicken and fresh vegetables. When I first tried making this traditional Mexican chicken soup, I was hooked immediately, and I promise you’ll love how simple ingredients come together in such a soul-satisfying way. Grab your pot and let’s get cooking!

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Why You’ll Love This Recipe

Authentic Flavors: This caldo de pollo captures the traditional Mexican taste that’s both comforting and vibrant.
Simple Ingredients: You probably have most of what you need in your kitchen already, making it easy to whip up any day.
Hearty and Nutritious: Loaded with fresh veggies and lean chicken, this soup doubles as a wholesome meal.
Family Favorite: My family goes crazy for this, especially when I add the lime and hot sauce touches at the table.

The image shows two white bowls filled with chicken soup placed on a white marbled surface. Each bowl has a rich broth with visible chunks of shredded chicken, bright orange carrot slices, green zucchini pieces, and a small yellow corn cob segment floating on top. On one bowl, a lime wedge is placed on the edge, garnished with sprigs of fresh parsley. A metal spoon rests inside the other bowl. To the left side on the surface, there is a small white bowl filled with reddish-orange rice and a whole lime halved beside it. A bottle of hot sauce with a red cap and colorful label sits nearby, along with additional lime wedges and parsley stems scattered around. photo taken with an iphone --ar 2:3 --v 7 - Caldo de Pollo Chicken Soup, Mexican Chicken Soup, Homemade Chicken Soup, Traditional Mexican Broth, Comforting Chicken Soup

Ingredients You’ll Need

These ingredients work together like a dream. You’ve got the base of chicken and broth, bright flavors from onion and garlic, and a colorful mix of veggies. When shopping, pick the freshest vegetables you can find—trust me, it makes a world of difference in the soup’s final taste.

Flat lay of a small white ceramic bowl of golden olive oil, a quarter of a medium white onion roughly chopped, two bright green celery sticks chopped, four fresh large orange carrots whole, two whole uncracked garlic cloves, a small white ceramic bowl of vibrant red tomato sauce, two raw skinless boneless chicken breasts, two raw bone-in chicken legs with skin, two golden chicken bouillon cubes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of black peppercorns, a small white ceramic bowl of dried Mexican oregano, a small mound of freshly chopped bright green cilantro, one fresh corn on the cob sliced into five pieces showing yellow kernels, one whole chayote cut into cubes, two large russet potatoes cut into cubes with skin off, two medium zucchinis cut into cubes with rich green skin visible, a small white ceramic bowl with fresh lime juice, a small white ceramic bowl with red hot sauce, all arranged symmetrically with realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Caldo de Pollo Chicken Soup, Mexican Chicken Soup, Homemade Chicken Soup, Traditional Mexican Broth, Comforting Chicken Soup

Olive Oil: I use extra virgin for a subtle richness without overpowering the broth.
Onion (white or yellow): Adds sweetness and depth to the soup; chop it finely.
Celery Sticks: Bring that classic mirepoix flavor to the base, giving the broth a nice aroma.
Carrots: Sweetness and vibrant color – look for firm ones.
Garlic Cloves: I usually keep them whole for a mellow garlic taste, but minced works if you want it bolder.
Water: The foundation of the broth; I stick to filtered water for the cleanest taste.
Tomato Sauce: Adds a subtle tang and beautiful color to the broth.
Skinless Boneless Chicken Breasts: Tender meat that cooks evenly and falls apart easily.
Bone-in Chicken Legs: They enrich the broth with extra flavor and collagen.
Chicken Flavour Bouillon Cubes: A quick way to boost the broth’s savory depth without extra salt.
Kosher or Sea Salt: I prefer kosher salt because it’s easier to control the seasoning.
Black Pepper: Freshly ground gives the best flavor.
Dried Mexican Oregano: This herb is key for authentic Mexican taste—don’t swap it for Italian oregano.
Chopped Cilantro: Added at the end for a fresh, zesty pop.
Corn on the Cob: Cut into pieces, it adds a nice sweetness and texture.
Chayote: A mild, slightly sweet gourd that cooks perfectly in the soup.
Russet Potatoes: These hold their shape well when cooked in broth.
Zucchinis: Added last to avoid sogginess and keep a tender bite.
Lime Juice and Hot Sauce: Essential as finishing touches for that bright, spicy kick at serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Caldo de Pollo Chicken Soup Recipe is so versatile. Over the years, I’ve personalized it depending on the season or what I have on hand. Don’t hesitate to make it your own—it’s all about what makes you and your family happy in a bowl.

Vegetarian Version: Swap chicken for hearty veggies like mushrooms and add vegetable broth; it’s surprisingly satisfying.
Spicy Kick: I sometimes add jalapeño slices early in the simmering process to build heat from the start.
Extra Greens: Toss in spinach or kale just before turning off the heat for an added nutrient boost.
Use Bone Broth: If you prefer deeper flavor, cook chicken bones ahead for broth and then use that instead of water.

How to Make Caldo de Pollo Chicken Soup Recipe

Step 1: Sauté the Base for Deep Flavor

Start by heating your olive oil in a large, heavy-bottomed pot over medium heat. Toss in the chopped onion, celery, and carrots. This trio is the secret flavor foundation—I love how sautéing these until the onions soften (about 3 minutes) brings out their natural sweetness. Then, add the garlic and cook for just a minute more so it doesn’t burn but releases its aroma beautifully. This step is key for that rich, hearty broth you’re after.

Step 2: Create the Broth and Cook the Chicken

Now pour in the water and add the tomato sauce for that lovely color and a subtle tang. Toss in the chicken breasts and bone-in legs along with the bouillon cubes and sprinkle in your seasonings: kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then lower the heat to simmer. Cover the pot and let the chicken gently cook for about 30 minutes—you want the meat tender but still intact. You’ll smell how the broth deepens in flavor during this simmer, and the house will smell amazing.

Step 3: Add the Vegetables in Stages

This part is crucial for perfectly cooked veggies without ending up with mush. First, add the cilantro, corn pieces, chayote cubes, and potatoes to the pot. Let them cook together for 10 minutes. After that, stir in the zucchini and continue simmering for another 10 minutes. This layering ensures each vegetable retains its texture and flavor. Always taste the broth at this point and adjust salt and pepper to your liking before the final simmer.

Step 4: Rest and Serve with a Zing

Turn off the heat and let the soup sit covered for about 5 minutes—this helps all the flavors marry beautifully. When serving, ladle the caldo de pollo into bowls and don’t forget to squeeze fresh lime juice and add hot sauce. Those personal touches really make each bite sing and bring the soup to life the way I love. Trust me, it’s the magic finishing touch!

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Pro Tips for Making Caldo de Pollo Chicken Soup Recipe

Use Bone-in Chicken: The bones add rich flavor and silkiness to your broth—don’t skip them!
Add Vegetables Gradually: Staggering their cooking times means perfectly tender veggies, not mushy ones.
Fresh Lime and Hot Sauce: Add these at the table—it brightens the soup and lets everyone customize their bowl.
Simmer, Don’t Boil: Gentle simmering keeps chicken juicy and broth clear, avoiding cloudy soup.

How to Serve Caldo de Pollo Chicken Soup Recipe

Caldo de Pollo Chicken Soup Recipe - Serving

Garnishes

I always top my caldo de pollo with a handful of fresh chopped cilantro because it adds a fresh herbal zing. A wedge or two of lime on the side is a must, plus a dash or two of hot sauce to taste—trust me, that little bit of acidity and spice takes this soup to another level every single time.

Side Dishes

My go-to sides are warm corn tortillas or a crusty loaf of bread to soak up the broth. Sometimes I serve it with rice or a simple avocado salad for extra creaminess and texture contrast. These sides make the meal feel complete and cozy.

Creative Ways to Present

For special occasions, I like serving this soup in colorful bowls with a small ramekin of toppings like sliced radishes, chopped onions, and even crispy tortilla strips on the side. It’s fun for guests to customize their bowls, and it adds a festive touch to the experience.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I usually let the soup cool completely before refrigerating to keep the flavors fresh and prevent condensation that could make the veggies soggy.

Freezing

If you want to freeze the soup, I separate the broth from the chicken and vegetables. I freeze the broth and chicken together in freezer-safe containers for up to 3 months. For the veggies, I recommend freezing separately or adding fresh veggies when you reheat to avoid texture loss.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally until warm. If the soup is too thick, add a splash of water or broth to loosen it up. I try to avoid microwaving because the temperature can get uneven, which messes with the broth’s clarity and taste.

FAQs

Can I use other types of chicken for this Caldo de Pollo Chicken Soup Recipe?

Absolutely! You can use a whole chicken cut into pieces or chicken thighs instead of breasts and legs. Just adjust the cooking time accordingly—thighs tend to cook faster and add great flavor, but bone-in pieces are best for a rich broth.
Is there a vegetarian alternative for this soup?

Yes! Skip the chicken and use vegetable broth instead. You can add mushrooms, beans, and extra veggies like corn and zucchini to keep it hearty and delicious. Adding smoked paprika can help mimic that savory depth.
How do I prevent the vegetables from becoming mushy?

The trick is to add vegetables at different times based on how long they need to cook. Root vegetables like potatoes and chayote go in earlier, while delicate ones like zucchini are added closer to the end of cooking. This keeps everything perfectly tender yet firm.
Can I make this soup in a slow cooker or Instant Pot?

Definitely! For a slow cooker, sauté the veggies first, then combine all ingredients and cook on low for 6-8 hours. For an Instant Pot, use the sauté function, then pressure cook for about 20 minutes. Add delicate vegetables at the end to avoid overcooking.
What’s the best way to serve leftover caldo de pollo?

Leftovers are great reheated and served just like fresh, with fresh lime juice and hot sauce. You can also turn it into a hearty Mexican-inspired stew by adding rice or cooked beans right before serving.

Final Thoughts

This Caldo de Pollo Chicken Soup Recipe holds a special place in my kitchen because it’s simple enough for a weekday dinner but comforting enough to feel like a weekend treat. I love how each spoonful carries familiar, fresh flavors with a little punch from the lime and hot sauce. Invite your loved ones over, make a big pot, and enjoy that warm, satisfying feeling together. Seriously, once you try this recipe, it’ll become one of those go-to meals you trust to lift your spirits and fill your belly.