Mexican Chicken Soup (Caldo de Pollo)

Name: Chicken Broth (Mexican Chicken Soup)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 3 bone-in, skinless chicken thighs; 3 chicken drumsticks; 10 cups water; 2 chicken bouillon cubes; 2 bay leaves; 2 tsp salt; 1 tsp black pepper, ground; 2 tsp cumin, ground; 1 small onion, cut into big chunks; 2 celery stalks, cut into big chunks; 1 whole garlic head; 1 tsp oregano; 3 carrots, cut into big chunks; 4 green onions; 4 oz tomato sauce; 1 small bunch of cilantro; 4 potatoes, cut into big chunks; 3 corn cobs, cut into big chunks; 1 large zucchini, cut into big chunks; Handful of green beans; ½ small cabbage, cut into small wedges

By:

Emily

November 17, 2025

Bowl of authentic Mexican Chicken Soup (Caldo de Pollo) with fresh herbs and vegetables

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📑 Table of Contents ▶

Making Chicken Broth (Mexican Chicken Soup)
Fundamentals
Preparation/setup
Directions
Enhancing the Flavor of Chicken Broth
Technique
Tips/tricks
Perfecting Your Chicken Broth
Perfecting results
Troubleshooting/variations
Serving and Storage for Chicken Broth
Serving/presentation
Pairings/storage
Chicken Broth (Mexican Chicken Soup)
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Chicken Broth (Mexican Chicken Soup)

The fragrant aroma of simmering chicken broth fills the air, evoking memories of warm family gatherings and cozy nights at home. The allure of handcrafted chicken broth captures hearts and taste buds, inviting everyone to gather around the table. This Mexican chicken soup, also known as Caldo de Pollo, transforms simple ingredients into a heartwarming dish that nurtures the soul.

Every family has its unique twist to chicken soup, passed down through generations. My own kitchen often becomes the epicenter of experimentation as I strive for the perfect balance of flavors. I recall many weekends spent tweaking the spices, inhaling the earthy scents that wafted from the pot as I chatted with family. The beauty of this dish is that each ingredient, from the chicken thighs to the vibrant vegetables, plays a crucial role in composing a luscious broth.

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As we dive into creating this delectable chicken broth, consider it a canvas for creativity. The combination of tender chicken, fresh herbs, and an array of hearty vegetables creates an inviting bowl of goodness. Get ready to discover how to transform unassuming ingredients into a satisfying dish that warms the heart.

Making Chicken Broth (Mexican Chicken Soup)

Fundamentals

Creating a rich and flavorful chicken broth relies on using quality ingredients and mastering the cooking process. The base of this dish features bone-in, skinless chicken thighs and drumsticks that infuse the broth with robust flavors. Combining chicken with vegetables like onions, garlic, and celery fills the pot with aromatic goodness.

Simmering the broth for an extended period extracts the perfect depth of flavor. The secret lies in balancing the spices, including cumin and oregano, which elevate this homemade broth. Paying attention to each step ensures the broth remains clear and tastes fantastic.

Preparation/setup

Start by gathering all your ingredients. You want to have everything prepped before you begin cooking. Cut the onions, celery, carrots, potatoes, corn, zucchini, and cabbage into large, manageable chunks. This not only ensures even cooking but also maintains the dish’s visual appeal.

Next, prepare the chicken thighs and drumsticks. Remove any excess fat, but leave the skin on for added flavor during the initial simmering phase. Once your pot is ready, you can build your flavor base with water, chicken bouillon, and aromatic vegetables.

Ingredients

3 bone-in, skinless chicken thighs
3 chicken drumsticks
10 cups water
2 chicken bouillon cubes
2 bay leaves
2 tsp salt
1 tsp black pepper, ground
2 tsp cumin, ground
1 small onion, cut into big chunks
2 celery stalks, cut into big chunks
1 whole garlic head
1 tsp oregano
3 carrots, cut into big chunks
4 green onions
4oz tomato sauce
1 small bunch of cilantro
4 potatoes, cut into big chunks
3 corn cobs, cut into big chunks
1 large zucchini, cut into big chunks
Handful of green beans
½ small cabbage, cut into small wedges

Directions

In a large soup pot (like a 7qt Dutch oven), add the chicken thighs and drumsticks, water, bay leaves, garlic, onion, celery, salt, pepper, cumin, and chicken bouillon. Mix well.
Bring the mixture to a boil.
Once boiling, reduce the temperature to medium-low and allow it to simmer.
As the chicken cooks, skimming off any greasy foam that rises to the top helps achieve a clearer broth.
Simmer the broth, covered, for 30-40 minutes.
After this initial simmering, add in the cilantro, green onions, oregano, tomato sauce, and carrots. Cook uncovered for another 15 minutes.
Add the potatoes and corn, allowing them to cook for an additional 10-15 minutes, uncovered.
Introduce the zucchini and green beans, continuing to simmer for another 10-15 minutes, uncovered.
Discard the whole garlic and bay leaves when done cooking.
Remove the bones from the chicken, shred the meat to your desired size, and then return the chicken to the pot.
Finally, add the cabbage. Cook until wilted but still crisp.

Chicken Broth (Mexican Chicken Soup)

Enhancing the Flavor of Chicken Broth

Technique

The technique behind making a great chicken broth involves patience and attention. Cooking low and slow allows the flavors of the chicken and vegetables to meld beautifully. Each ingredient contributes to the overall flavor, so don’t rush the simmering process.

Utilizing a whole head of garlic infuses the broth with a subtle sweetness, while the bay leaves add depth. The use of chicken bouillon enhances the savory notes, ensuring each bowl is rich and satisfying.

Tips/tricks

Keep an eye on the broth while it simmers. If the foam accumulates too quickly, skim it off to keep the broth clear.
Cut vegetables into similar sizes to ensure even cooking.
Customize spice levels by adjusting the amount of cumin or adding a pinch of chili powder for warmth.
Save leftover broth in an airtight container for up to two days in the fridge or freeze it for later use.

Perfecting Your Chicken Broth

Perfecting results

To perfect your chicken broth, adjust seasoning to your personal liking. After cooking, taste the broth before serving. You may find that it needs a touch more salt or pepper to enhance the overall flavor.

Incorporating fresh herbs right at the end of cooking helps maintain their vibrant color and fresh flavor. If you want a herb-packed broth, feel free to toss in more cilantro as you serve.

Troubleshooting/variations

If the broth turns out too greasy, carefully skim off any excess fat from the surface. If you prefer a thicker broth, add a tablespoon of cornstarch mixed with cold water to thicken up the mixture.

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You can add or substitute vegetables based on what you have on hand. For a heartier soup, consider adding beans, peas, or other seasonal vegetables. Adjust cooking times as needed based on vegetable types.

Serving and Storage for Chicken Broth

Serving/presentation

Serve the chicken broth piping hot, garnishing with fresh cilantro and a sprinkle of lime juice for added acidity. Bowls of this soup are perfect for a cozy dinner or even as a starter.

Consider tortilla chips or warm bread on the side, perfect for dipping or complementing the rich flavors of the broth.

Pairings/storage

This Mexican chicken soup pairs perfectly with a side of rice or avocado. For those who love heat, a splash of hot sauce or fresh salsa enhances the broth’s flavor profile.

Store any leftovers in an airtight container for up to two days in the fridge. For longer storage, freeze portions in freezer-safe containers for a quick meal later. Simply reheat on the stove or in the microwave, adding a splash of water if needed, to maintain the soup’s consistency.

Homemade chicken broth stands as a cornerstone in comforting cooking. This Mexican chicken soup joins the ranks of beloved recipes that nourish both body and soul.

Chicken Broth (Mexican Chicken Soup)

Author: emily
Total Time: 75 minutes
Yield: 6 servings 1x
Diet: Paleo

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Description

A heartwarming Mexican chicken soup, known as Caldo de Pollo, that combines tender chicken and hearty vegetables to create a nourishing broth.

Ingredients

Scale

3 bone-in, skinless chicken thighs
3 chicken drumsticks
10 cups water
2 chicken bouillon cubes
2 bay leaves
2 tsp salt
1 tsp black pepper, ground
2 tsp cumin, ground
1 small onion, cut into big chunks
2 celery stalks, cut into big chunks
1 whole garlic head
1 tsp oregano
3 carrots, cut into big chunks
4 green onions
4 oz tomato sauce
1 small bunch of cilantro
4 potatoes, cut into big chunks
3 corn cobs, cut into big chunks
1 large zucchini, cut into big chunks
Handful of green beans
½ small cabbage, cut into small wedges

Instructions

In a large soup pot, add the chicken thighs and drumsticks, water, bay leaves, garlic, onion, celery, salt, pepper, cumin, and chicken bouillon. Mix well.
Bring the mixture to a boil.
Once boiling, reduce the temperature to medium-low and allow it to simmer.
Skim off any greasy foam that rises to the top for a clearer broth.
Simmer covered for 30-40 minutes.
Add cilantro, green onions, oregano, tomato sauce, and carrots. Cook uncovered for another 15 minutes.
Add potatoes and corn, allowing them to cook for an additional 10-15 minutes, uncovered.
Introduce zucchini and green beans, continuing to simmer for another 10-15 minutes, uncovered.
Discard the whole garlic and bay leaves when done cooking.
Remove the bones from the chicken, shred the meat, and return the chicken to the pot.
Add cabbage and cook until wilted but still crisp.