Name: Authentic Caldo De Pollo Chicken Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; ¾ medium white or yellow onion, chopped; 2 celery sticks, chopped; 4 large carrots; 2 garlic cloves, whole or minced; 9 cups water; 1 8-ounce can tomato sauce; 2 chicken flavour bouillon cubes; 1 tablespoon kosher or sea salt (if using fine salt, use half the amount); ½ teaspoon black pepper; 1 teaspoon dried Mexican oregano; ¼ cup chopped cilantro; 2 large skinless boneless chicken breasts; 2 chicken legs, bone in (skin optional); 1 corn on the cob, cut into 5 pieces; 1 chayote, cut into 2-inch cubes; 2 large russet potatoes, cut into 2-inch cubes; 2 medium zucchinis, cut into 2-inch cubes; Lime juice; Hot sauce

If you’ve ever craved a warm, nourishing bowl of soup that tastes like a loving hug on a chilly day, then you’re going to adore this Authentic Caldo De Pollo Chicken Soup Recipe. It’s not just any chicken soup—this one’s packed with vibrant veggies, tender chicken, and rich, comforting flavors that will have you coming back for seconds (or thirds!). I absolutely love how this turns out every single time, and I can’t wait to share it with you so you can experience it, too.

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Why You’ll Love This Recipe

Rich & Authentic Flavor: You’ll get that true Mexican homemade taste that fills your kitchen with warmth and nostalgia.
Loaded with Veggies: It’s a hearty, healthy meal packed with chayote, zucchini, corn, and potatoes that everyone will enjoy.
Simple Steps, Big Results: Whether you’re a seasoned cook or just starting out, this recipe is straightforward and forgiving.
Family Favorite: My family goes crazy for it, and I promise yours will, too.

Two white plates sit on a white marbled surface filled with a clear soup that has three main layers: at the bottom is a light broth, in the middle are chunks of green zucchini, orange carrot slices, pale chicken pieces, and a bright yellow chunk of corn on the cob, while the top layer is garnished with a small wedge of lime and a sprig of green cilantro. Next to the plates, a small white bowl contains reddish-orange rice with visible bits of herbs, and a woman's hand holds a spoon in one of the soup bowls. Nearby, lime wedges, a bunch of cilantro leaves, and a bottle of red hot sauce add color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Authentic Caldo De Pollo Chicken Soup Recipe is in its simplicity and how well these ingredients work together to create layers of flavor. When you shop, opt for fresh veggies and quality chicken for the best results – it really makes a difference.

Olive oil: This adds a subtle fruity note and helps sauté the veggies without overpowering the soup.
White or yellow onion: Try to get a medium one, and chop it finely for even cooking and sweetness.
Celery sticks: Adds a natural aromatic crunch and depth to the broth.
Large carrots: They bring a nice sweetness that balances the savory flavors.
Garlic cloves: Minced or whole, they infuse the soup with that classic garlicky warmth.
Water: The base of your broth — good quality helps here, especially filtered or spring water.
Tomato sauce: Adds a vibrant color and subtle tang that rounds out the soup perfectly.
Chicken breasts and legs: Using bone-in chicken legs boosts flavor and richness; skin is optional but adds more depth.
Chicken bouillon cubes: Gives extra punch if your broth needs a boost — I like to use low-sodium ones.
Kosher or sea salt: Essential for seasoning – adjust carefully to your taste.
Black pepper: Freshly ground always delivers the best, most balanced heat.
Dried Mexican oregano: This herb is like the secret note that makes this soup truly authentic.
Chopped cilantro: Wait to add it near the end for brightness and a fresh finish.
Corn on the cob: I love cutting it into chunks so everyone gets a bit of that sweet crunch.
Chayote squash: This unique veggie absorbs the broth’s flavors and adds a lovely texture.
Russet potatoes: The heartiness in every bite – don’t skip these!
Zucchinis: Added last to keep their slight crunch and vibrant color.
Lime juice and hot sauce: Essential finishing touches that wake up the whole bowl.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep my Authentic Caldo De Pollo Chicken Soup Recipe pretty classic, but I’ve tweaked it a few ways over the years to suit different tastes—feel free to make it your own!

Vegetarian Version: When I tried swapping chicken with mushrooms and vegetable broth, it was surprisingly hearty—just add extra oregano and a splash of soy sauce for umami.
Spicy Kick: My family loves to add chopped jalapeños or a few dashes of hot sauce to the broth while cooking for an extra layer of heat.
Seasonal Veggies: I sometimes swap out zucchini for green beans or add some fresh spinach at the end for a pop of color and nutrition.
Whole Chicken: Using a whole chicken instead of parts makes for an incredibly rich broth, but cooking time needs to be adjusted.

How to Make Authentic Caldo De Pollo Chicken Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the olive oil over medium heat in a heavy-bottomed pot—this creates an even heat base so nothing scorches. Toss in your chopped onions, celery, and carrots, stirring occasionally. You want those onions to get that translucent softness, which is about 3 minutes. Then add the garlic, cooking for just another minute—it should smell amazing by now! This step sets the foundation for a beautifully flavored broth, so don’t rush it.

Step 2: Add Liquids, Chicken, & Seasonings and Simmer

Next, pour in your water and tomato sauce, stirring to combine. Nestle in the chicken breasts and bone-in legs. Sprinkle in chicken bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring everything up to a boil, then reduce to a gentle simmer. Cover the pot, and let it bubble away for about 30 minutes until the chicken starts to tenderize. The aroma at this stage is just incredible—it’s when the flavors really start melding together.

Step 3: Add Vegetables in Stages for Perfect Texture

Throw in your chopped cilantro, corn chunks, chayote pieces, and potatoes first. These root veggies take a little longer to soften, so they need a head start—about 10 minutes in the simmer. Then add the zucchini, which cooks faster and keeps its slight crunch and color. Taste the soup and adjust salt and pepper as needed. Cover again and let simmer for another 10 minutes before turning off the heat. Allowing it to sit for 5 minutes before serving lets all those flavors deepen.

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Pro Tips for Making Authentic Caldo De Pollo Chicken Soup Recipe

Use Bone-In Chicken: I learned that using bone-in legs adds depth and richness that boneless alone can’t achieve.
Don’t Overcook the Zucchini: Adding zucchini last preserves its texture and color, which keeps the soup vibrant.
Rest Before Serving: Letting the soup sit off heat allows the flavors to marry and enhances every spoonful.
Salt Gradually: I used to oversalt early on; tasting and seasoning in stages really prevents a too-salty broth.

How to Serve Authentic Caldo De Pollo Chicken Soup Recipe

The image shows a bowl of clear chicken soup with visible layers of ingredients. The bottom layer is a light brown broth filling most of the bowl. Floating in the broth are various chunky vegetables: bright orange carrot slices, thick green zucchini pieces, pale green celery, and yellow corn on the cob cut into a small section placed near the top left. There are several pieces of shredded light brown chicken spread across the soup, with some resting near the center and others on the right. A green lime wedge and a small bunch of cilantro leaves sit on the far right edge of the bowl. The bowl is white and placed on a white marbled surface with a metal spoon resting inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish each bowl with a generous squeeze of fresh lime juice and a few dashes of hot sauce—these little add-ons brighten and lift the rich flavors perfectly. If you like, chopped fresh cilantro and sliced radishes add extra vibrancy and crunch, too. It turns each serving into a little celebration of flavors and textures!

Side Dishes

My go-to is warm corn tortillas or crusty bread to soak up all that delicious broth. On special nights, I pair this soup with a simple avocado salad — the creaminess complements the refreshing lightness of the soup so well.

Creative Ways to Present

For family gatherings, I like to serve the soup in individual rustic bowls with a small platter of garnishes on the side so everyone can customize their own bowl. Another fun idea is to ladle the soup into hollowed-out small bread bowls or mini pumpkins — it’s a showstopper that impresses guests and keeps things cozy.

Make Ahead and Storage

Storing Leftovers

I usually cool the leftover soup completely and store it in airtight containers in the fridge. It keeps wonderfully for up to 4 days—if anything, the flavors deepen even more, making leftovers just as enticing as fresh servings.

Freezing

This soup freezes really well, too. I separate it into portion-sized freezer-safe containers, leaving some space because liquids expand. When you’re ready to enjoy, thaw overnight in the fridge or gently warm from frozen—it’s a lifesaver for busy days when you want something nourishing fast.

Reheating

I reheat this soup on the stove over low to medium heat, stirring occasionally. If the broth thickened or reduced too much in the fridge, a splash of water or broth helps bring it back to that perfect comforting consistency. Keep an eye on the veggies — you want to warm, not mush them.

FAQs

Can I use chicken thighs instead of breasts and legs?

Absolutely! Chicken thighs are a great option since they’re flavorful and tender. Just adjust the cooking time slightly and be mindful that boneless thighs will cook faster than bone-in pieces.
What can I substitute if I can’t find chayote?

Good question! If not available, zucchini or yellow squash makes a nice substitute—they soak up broth flavors well and have a similar texture.
Do I need to peel the potatoes and chayote?

I usually leave the skins on the potatoes for extra texture and nutrients, but I peel the chayote because its skin can be tough. Just make sure to wash everything well before cooking.
How long does the soup keep in the fridge?

Stored in an airtight container, the soup stays fresh for about 4 days. Just reheat gently to enjoy the full flavor and texture.
Can I make this soup in a slow cooker?

Yes! Start by sautéing your veggies first for better flavor, then transfer everything to your slow cooker and cook on low for 6-8 hours. Add zucchini during the last 30 minutes to avoid overcooking.

Final Thoughts

This Authentic Caldo De Pollo Chicken Soup Recipe holds a special place in my heart because it’s the kind of comfort food that feels like home no matter the season. It’s cozy, wholesome, and surprisingly simple to make—which makes it a winner every time I cook for my family or friends. I hope you’ll try it out and discover how satisfying and delicious homemade chicken soup can truly be. Trust me, once you do, you’ll have a go-to recipe that comforts and delights like no other!