Mexican Chicken Soup (Caldo de Pollo)
Caldo de pollo Say it: KAHL-doh deh POH-yoh
Caldo de pollo is a comforting, everyday Mexican chicken soup featuring tender chicken, carrots, potatoes, zucchini, and rice simmered in a light, flavorful broth seasoned with garlic, onion, cilantro, and a squeeze of lime. Found in home kitchens throughout Mexico, it is traditionally served for lunch or dinner whenever warmth and nourishment are needed. The soup tastes bright and savory with fresh herbal notes and citrus, made special by its simple, wholesome ingredients that produce a deeply satisfying homemade broth.
Mexican Chicken Soup (Caldo de Pollo)
Caldo de pollo
Pronounced KAHL-doh deh POH-yoh
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the chicken pieces, water, quartered onion, garlic cloves, bay leaves, and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
Cover partially and simmer for 25-30 minutes, until the chicken is cooked through and the broth is fragrant.
Remove the chicken pieces to a plate. When cool enough to handle, shred or cut the meat into large bite-size pieces, discarding the skin and bones if desired. Strain the broth, discarding the onion, garlic, and bay leaves, then return the clear broth to the pot.
Add the sliced carrots, cubed potatoes, and rinsed rice to the broth. Bring back to a simmer and cook uncovered for 10 minutes.
Add the zucchini and continue simmering for another 8–10 minutes, until all the vegetables and rice are tender.
Return the shredded chicken to the pot and stir in the chopped cilantro. Taste and adjust salt as needed. Simmer 2 more minutes to warm the chicken through.
Ladle the hot soup into bowls. Serve immediately with lime wedges for squeezing.
Regional variants
Some regional versions include corn on the cob pieces or chickpeas; others finish the soup with a spoonful of salsa or diced avocado.
Cook's notes
- For a richer broth, use bone-in skin-on chicken thighs and leave the skin on during the first simmer, removing it before serving.
- Add a whole jalapeño or serrano chile to the initial simmer if you want a gentle spicy kick.
- The soup thickens slightly as it sits; add a splash of water or broth when reheating if needed.
Serve with
Lime wedges and warm corn tortillas
Make ahead and storage
Refrigerates well for up to 3 days; reheat gently on the stove, adding a little water to loosen if necessary. Freezes for up to 2 months.
