Caldo de Pollo is an authentic Mexican soup that features a homemade chicken broth and tons of fresh vegetables and herbs. It's cozy, nutritious, and easy to make!
Prep Time10 minutesminutes
Cook Time1 hourhour
Total Time1 hourhour10 minutesminutes
Ingredients
8-10cupswater
4poundschicken, whole cut up (or thighs and drumsticks)
1onion, halved, one half left whole and the other diced
4clovesgarlic
1teaspoonsalt
1teaspoonpepper
1teaspoonolive oil
2Roma tomatoes, diced
1green bell pepper, diced
3stalks celery, sliced
2cupschopped cabbage
2large potatoes, cubed
2corn on the cob, cut into 3 pieces
3large carrots, peeled and cut into 2 inch slices
2chayote squash, or zucchini, cut into 3rds and sliced lengthwise into 4ths
1large bunch cilantro, divided, ½ chopped, half left whole
1lime, cut into wedges
Instructions
Pour 8 cups of water into a large stock pot and add the chicken, the half onion (not diced), garlic, salt and pepper. Bring to a low boil and then cook over medium heat for 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper and celery to the pan and cook until tender. Remove from heat and set aside.
After the chicken has cooked for 20 minutes, pour the onion and tomato mixture into the chicken and remove the large onion piece from the pot of soup. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup.
Place the whole cilantro bunch on top of the soup and bring it back to a simmer. Cook the soup for 30 minutes, or until the chicken is cooked through and the potatoes are fork tender.
Remove cilantro pieces before serving if you wish or serve them in the soup. Serve the soup garnished with more freshly chopped cilantro and a lime wedge.
Notes
Storage: Store in an air-tight container for up to 5 days. Reheat the soup in the microwave (make sure you cover it with a paper towel) for about 3-5 minutes or until it’s hot. You can also use the stovetop to reheat the soup.