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Caldo de Pollo


130 min

Caldo de Pollo

Caldo de Pollo Photo 1


Broccoli soup


130 min


8 persons




4.00 rating-star (62)


Author: Victoria Bailey
This caldo de pollo turned out delicious on my first attempt! I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans.


  • chicken leg quarters: 5 pound
  • water: 2 gallons
  • minced garlic: 2 Tbsp
  • salt: 2 Tbsp
  • garlic powder: 1 Tbsp
  • chicken bouillon: 1 cube
  • carrots, peeled and cut into large chunks: 4 piece
  • potatoes, peeled and cut into large chunks: 4 piece
  • zucchini, cut into large chunks: 4 piece
  • chayote, cut into large chunks: 1 piece
  • white onion, cut into large chunks: 1 piece
  • fresh cilantro, chopped: 0.5 bunch

Metric Conversion

Stages of cooking

  1. Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
    Caldo de Pollo Photo 2
  2. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
    Caldo de Pollo Photo 3
  3. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
    Caldo de Pollo Photo 4
  4. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.
    Caldo de Pollo Photo 5

History of the Caldo de Pollo:

Caldo de Pollo, or chicken soup, is a traditional Mexican soup that has been passed down for generations. Originally, the soup was made by simmering a chicken carcass with vegetables and spices to create a rich and flavorful broth. The soup was then served with rice, beans, and fresh tortillas, making it a hearty and satisfying meal for the entire family.

Over time, the recipe for Caldo de Pollo has evolved, with different families and regions adding their own unique ingredients and seasonings. Today, the soup remains a staple in Mexican cuisine and is a beloved dish that is often enjoyed on special occasions and holidays.

Tips and Tricks for Caldo de Pollo Recipe:

To make the best Caldo de Pollo, it's important to use high-quality ingredients and follow a few simple tips:

  • Use chicken leg quarters for a richer and more flavorful broth.
  • Add plenty of garlic and spices to enhance the flavor of the dish.
  • Use fresh vegetables and herbs for a bright and fresh taste.
  • Allow the chicken to simmer for at least 1-2 hours to ensure that the meat is tender and falls off the bone.
  • Stir in the bouillon cube to add an extra layer of flavor to the soup.

Tips for presenting the dish:

Caldo de Pollo is best served in large bowls, accompanied by warm tortillas and a side of rice and beans. You can also garnish the soup with fresh cilantro, avocado slices, or a squeeze of lime juice for added flavor.

To make your presentation even more impressive, you can serve the soup in clay or ceramic bowls that will keep the soup warm and give it an authentic Mexican flair. Don't forget to offer plenty of napkins, as this soup can be messy but oh so tasty.

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