Caldo de Pollo or Hearty Chicken Soup with Vegetables


10 Tips to keep in mind when cooking Caldo de Pollo

  1. Use a whole chicken for the best flavor: Cooking the soup with a whole chicken, including bones and skin, adds richness and depth to the broth.
  2. Skim off any foam: While simmering the chicken, skim off any foam or impurities that rise to the surface to ensure a clear and flavorful broth.
  3. Add vegetables in stages: Add hard vegetables like carrots and potatoes first, then softer vegetables like zucchini and corn later to ensure they are cooked perfectly.
  4. Season generously: Don't be shy with the seasonings! Caldo de Pollo benefits from robust flavors, so season with plenty of salt, pepper, and aromatic spices like oregano and cumin.
  5. Garnish with fresh herbs: A sprinkle of fresh cilantro adds brightness and freshness to the finished soup. Don't skip this final touch!
  6. Serve with lime wedges: Squeezing a bit of fresh lime juice over each bowl of soup just before serving adds a zesty kick and enhances the flavors.
  7. Make it ahead: Caldo de Pollo tastes even better the next day as the flavors have time to meld together. It's a great make-ahead meal for busy weeknights!
  8. Freeze leftovers: This soup freezes well, so don't hesitate to make a big batch and freeze individual portions for quick and convenient meals later on.
  9. Customize to taste: Feel free to adjust the recipe to suit your preferences. Add extra veggies, swap out ingredients, or adjust the seasoning to make it your own.
  10. Enjoy with warm tortillas: Serve Caldo de Pollo with warm corn or flour tortillas on the side for a truly satisfying meal


Serving Suggestions 

Caldo de Pollo is delicious on its own, but here are a few serving suggestions to enhance your dining experience:

  • Serve with warm tortillas or crusty bread for dipping.
  • Add a side of Mexican rice or refried beans for a complete meal.
  • Top with diced avocado, chopped cilantro, or a dollop of sour cream for extra flavor and texture.
  • Pair with a fresh green salad dressed with lime vinaigrette for a light and refreshing accompaniment.
  • Enjoy alongside a cold Mexican beer or a refreshing agua fresca for a perfect balance of flavors.



Q: Can I make Caldo de Pollo ahead of time?
A: Yes, Caldo de Pollo can be made ahead of time and reheated before serving. In fact, it often tastes even better the next day as the flavors have had time to meld together.

Q: Can I use boneless chicken for Caldo de Pollo?
A: While bone-in chicken adds flavor to the broth, you can use boneless chicken if you prefer. Just be sure to adjust the cooking time accordingly, as boneless chicken cooks faster than bone-in cuts.

Q: How long does Caldo de Pollo last in the refrigerator?
A: Caldo de Pollo will keep in the refrigerator for up to 3-4 days when stored in an airtight container. 

Q: Can I make Caldo de Pollo vegetarian?
A: Yes, you can make a vegetarian version of Caldo de Pollo by using vegetable broth and adding hearty vegetables like carrots, potatoes, zucchini, and corn. You can also add tofu or chickpeas for protein.

Q: Can I add noodles to Caldo de Pollo?
A: Yes, you can add noodles to Caldo de Pollo if you like. Simply cook your favorite noodles separately according to package instructions and add them to individual bowls when serving to prevent them from becoming mushy.

Q: How can I make Caldo de Pollo spicier?
A: To add some heat to Caldo de Pollo, you can include diced jalapenos or serrano peppers when cooking the soup. You can also serve the soup with hot sauce or crushed red pepper flakes on the side for individual spice preference.

Q: Can I use canned vegetables for Caldo de Pollo?
A: While fresh vegetables are preferred for the best flavor and texture, you can use canned vegetables in a pinch. Just be sure to drain and rinse them before adding to the soup.

Q: What is the difference between Caldo de Pollo and Sopa de Pollo?
A: Caldo de Pollo typically has a clear broth and is served with larger chunks of vegetables, while Sopa de Pollo often has a thicker broth and may include noodles or rice.

Q: Can I make Caldo de Pollo in a slow cooker?
A: Yes, you can make Caldo de Pollo in a slow cooker for added convenience. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.

Q: Can I freeze Caldo de Pollo?
A: Yes, Caldo de Pollo freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.


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