Caldo de pollo (Chicken soup)

Here’s a traditional Caldo de Pollo (Mexican Chicken Soup) — comforting, light, and full of flavor 🍲🇲🇽

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Caldo de Pollo

Ingredients

• 1 whole chicken (3–4 lb), cut into pieces or 2–3 lb bone-in chicken parts

• 10–12 cups water

• 1 small onion, halved

• 3 cloves garlic

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

Vegetables

• 3 carrots, cut into chunks

• 3 potatoes, chunked

• 2 ears corn, cut into rounds

• 1 zucchini, sliced

• ½ small cabbage, cut into wedges

To Serve

• Chopped cilantro

• Diced onion

• Lime wedges

• Warm corn tortillas

• Optional: rice, avocado slices, or salsa 🌶️

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Instructions

1. Make the broth

   • In a large pot, add chicken, water, onion, garlic, salt, and pepper.

   • Bring to a boil, skim foam, then lower to a gentle simmer.

   • Cook 30–40 minutes until chicken is tender.

2. Add vegetables

   • Add corn, carrots, and potatoes first. Simmer 15 minutes.

   • Add zucchini and cabbage. Cook 10–15 minutes more until tender.

3. Taste & adjust

   • Adjust salt if needed. Remove onion and garlic if desired.

4. Serve

   • Ladle chicken, vegetables, and broth into bowls.

   • Top with cilantro, onion, and a squeeze of lime.

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Tips

• Bone-in chicken gives the best flavor.

• Add a sprig of epazote or bay leaf for extra depth.

• For clearer broth, simmer gently—don’t boil hard.

If you’d like, I can share:

• Caldo de Pollo with rice

• Spicy version

• Pressure-cooker or slow-cooker method