Caldo de Pollo (Chicken Soup)

November 2, 2010

One of our favorite authentic Mexican food restaurants Taqueria Fernandez serves Caldo de Pollo, which is basically a rustic chicken soup.  It is such a simple, yet delicious soup, I just had to try it at home.  At the restaurant they use pieces of chicken, large cuts of potato, carrots and wedges of cabbage, so you have to slowly pick through the soup as you eat.  Using your hands and taking your time.

For us and since I am also cooking for 2 little boys I cut all the veggies into bit sized pieces.  Traditionally this is served with Mexican rice or warm tortillas.  It’s such a comfort on a cold day, your tummy will thank you.

Let me show you how it’s made.

Ingredients: 6 chicken thighs, bone in, 2 celery stalk, 3-4 garlic clove, 1 whole onion, 3-4 Carrots, 2-3 Potatoes, 1/2 head of cabbage, 2 cups chicken stock

Use whole pieces of chicken, whatever you prefer.  These thighs were on sale, so perfect.  But I highly recommend using bone-in chicken.  The bones add a huge depth of flavor to this soup.

To a large stock pot, add 8-10 cups of water.

Then add in the chicken.

Salt and pepper, cover and bring to a boil.

Meanwhile, peel and cut all the veggies.

The traditional soup cuts large chunks, but for us I cut into bite sized pieces.

Once the chicken has boiled.

Carefully add in the veggies.

and the chicken broth.  I am using stock that I saved from my sticky chicken.

Let cook for another 30-60 minutes, until all veggies are tender and chicken is falling off the bone.

To serve add 1 piece of chicken

veggies and broth.

a squeeze of fresh lime (I only had lemon in the house)

and rice on top!

And enjoy!

Print This RecipeCaldo de Pollo (Chicken Soup)


6 chicken thighs, bone in
2 celery stalk
3-4 garlic clove
1 whole onion
3-4 Carrots
2-3 Potatoes
1/2 head of cabbage
2 cups chicken broth (I used sticky chicken)


Place chicken in a 3 or 4 quart stockpot, with 2 quarts of water. (About 8 cups.) Season with 1 teaspoon of salt and ground 1/4 teaspoon of black pepper. Cover stockpot, and bring chicken to a boil over high heat.

While the chicken is cooking, cut the veggies into large pieces or bite sized piece, if preferred. Add chicken broth.

Once the chicken has come to a boil, carefully add the vegetables. Season broth with additional salt, if necessary. (About 1/2 to 1 teaspoon.)

Let chicken and vegetables simmer in a covered stockpot, over low heat until chicken and vegetables are fully cooked. (About 60 to 90 minutes.)

To serve, ladle chicken, vegetables and broth into a bowl. Squeeze fresh lime juice over caldo de pollo and serve with Mexican Rice.

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Menu Plan Monday
November 8, 2010 at 7:12 am
Simplicity Parenting » Blog Archive » Simple Approach to Healing
March 7, 2011 at 10:48 am

{ 14 comments… read them below or add one }

Kristen November 2, 2010 at 8:29 am

Looks so good and comforting!


Candi November 2, 2010 at 9:32 am

Wow! That looks so good! I love chicken stock in everything, especially this time of year for soups.


Lalo November 2, 2010 at 11:50 am

It is delicioso!!!


Brenda November 2, 2010 at 10:00 pm

This looks amazing! Love your pictures too.


Erin @ EKat's Kitchen November 4, 2010 at 9:13 pm

Wow – this looks great! I love Mexican soups – they’re always so tasty, and hearty!


Happier Than A Pig in Mud November 5, 2010 at 5:42 am

I love soup and haven’t tried cabbage with chicken, this sounds great:@)


Daphne November 6, 2010 at 12:45 am

Ooh! My mom usually makes this at home but she doesn’t add lemon.


Ann Kroeker November 6, 2010 at 2:37 pm

Wow, that looks so nourishing! Thanks for linking to Food on Fridays!


Menu Plan Monday November 8, 2010 at 7:12 am

[…] Caldo de Pollo (Chicken Soup) […]

SnoWhite December 28, 2010 at 11:04 am

I like the addition of cabbage in this recipe! Thanks for sharing this in the countdown.


Simplicity Parenting » Blog Archive » Simple Approach to Healing March 7, 2011 at 10:48 am

[…] caldo de pollo […]

ashley May 19, 2012 at 4:46 pm

made this recipe today for my family and it came out great will be making it again soon.


Gege December 1, 2012 at 3:03 pm

Hi! I have just found your blog! I love this recipe and I’m looking forward to try it next week! Thanks for sharing!


Quinn September 14, 2016 at 8:26 am

Instead of the Chicken Broth, I used the chicken flavor cubes. That way it’s not to over watered. Loved this recipe. I also bought stalks of corn, cut them into threes and put them in as well.


Sweet Pea Reply:

Great ideas, yes sometimes I use the cubes too.


Noemi September 28, 2016 at 11:37 am

I make similar chicken soup except at the end I saute onions jalapeño and tomatoes and cilantro with 1 can Pato sauce for color absolutely AMAZING, give it a try it guarantee you’ll never make it any different, you can decide seed the jalapeño if you don’t like spicy.


Sweet Pea Reply:

Wow that sounds fantastic, I will have to try that. Thank you.


Melissa November 30, 2016 at 2:35 pm

Do you have a recipe for the mexican rice you used?


Sweet Pea Reply:

try this recipe. 🙂


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