If you’re craving a comforting, hearty soup that feels like a warm hug, then this Chicken Caldo Soup with Fresh Cilantro Recipe is exactly what you need. I absolutely love how the flavors come together — tender chicken, vibrant fresh cilantro, and a bounty of vegetables make this a standout bowl of goodness that my family goes crazy for. Stick with me, and I’ll walk you through every step so you get that perfect, soul-soothing soup on your table!
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: The fresh cilantro gives this soup a bright, herbaceous punch that lifts the rich chicken and veggie broth beautifully.
- Hearty and Nourishing: Loaded with potatoes, carrots, zucchini, and chayote, it’s a filling meal that feels wholesome and satisfying.
- Comfort Food Made Simple: With easy ingredients and straightforward steps, it’s an approachable recipe anyone can master.
- Great for Family Meals: Whether it’s a chilly evening or a Sunday gathering, this soup brings everyone together around the table.
Ingredients You’ll Need
This Chicken Caldo Soup with Fresh Cilantro Recipe balances simple staples with fresh herbs to create a delicious, flavorful broth that carries every ingredient perfectly. When shopping, look for the freshest cilantro and meaty chicken leg quarters for the best results.
- Chicken leg quarters: I like leg quarters because they have such rich flavor and stay juicy after slow simmering.
- Water: The base of our broth, two gallons gives plenty of room for all those wonderful flavors to meld.
- Minced garlic: Adds warmth and depth without overwhelming the soup.
- Salt: Essential for brining and seasoning throughout the cooking process.
- Garlic powder: A little extra garlic power that rounds out the fresh minced garlic.
- Chicken bouillon cube: Boosts the savory chicken flavor; you can adjust the sodium by choosing low-sodium options.
- Carrots: Sweet and tender, they balance the savory broth nicely.
- Potatoes: The starchy bite that makes the soup hearty and filling.
- Zucchini: I love how it soaks up the broth and adds gentle texture.
- Chayote: This somewhat underappreciated veggie is perfect; it stays firm and adds a subtle crunch.
- White onion: Adding a mild sweetness and depth to the broth.
- Fresh cilantro: The star herb! Chop it finely to sprinkle at the end for that signature, fresh kick.
Variations
I often tweak the veggies depending on what’s fresh or in season, and honestly, that’s one of the best things about this Chicken Caldo Soup with Fresh Cilantro Recipe—you can make it your own. Don’t be afraid to experiment!
- Add Rice or Noodles: I sometimes stir in cooked rice or thin noodles towards the end for a heartier meal. It’s a crowd-pleaser, especially with kids.
- Spice It Up: If you love a little heat, add chopped jalapeños or a dash of chili powder early in the cooking process.
- Make It Dairy-Free: This recipe is naturally dairy-free, but you can add a squeeze of lime and a drizzle of olive oil for extra richness without cheese or cream.
- Vegetarian Version: Swap chicken for hearty mushrooms and vegetable bouillon to recreate the cozy vibe minus the meat.
How to Make Chicken Caldo Soup with Fresh Cilantro Recipe
Step 1: Simmer the Chicken to Perfection
Start by placing those chicken leg quarters into a large stockpot, then cover them with two gallons of water. Add the minced garlic, salt, and garlic powder right in. Bring it all to a boil on high heat, then lower to a gentle simmer. This slow cook — usually between one and two hours — is where the magic happens. You want the chicken so tender it practically falls off the bone. Stir occasionally to keep everything melding together beautifully.
Step 2: Infuse the Veggies and Broth
Once your chicken is tender, stir in the chicken bouillon cube until it dissolves completely. Then toss in the carrots, potatoes, zucchini, chayote, and onion chunks. Reduce the heat to medium-low and let this simmer for another 45 minutes to an hour. You’ll know they’re ready when the carrots and potatoes are fork-tender but not falling apart — that’s the sweet spot for texture.
Step 3: The Finishing Touch — Fresh Cilantro
Finally, stir in the chopped fresh cilantro and let the soup simmer for just five more minutes. This last step is crucial because the cilantro flavor remains bright and fresh without getting too cooked down. The aroma at this point? Absolutely irresistible.
Step 4: Serve and Enjoy!
Ladle your steaming bowl of Chicken Caldo Soup with Fresh Cilantro Recipe into bowls and watch your family’s eyes light up. This soup is not just a meal — it’s comfort, tradition, and fresh flavor wrapped into one.
Pro Tips for Making Chicken Caldo Soup with Fresh Cilantro Recipe
- Use Bone-In Chicken: Bone-in leg quarters add flavor and richness that boneless cuts lack.
- Low and Slow Simmering: Patience pays off—simmering gently lets flavors develop deeply and keeps chicken tender.
- Add Cilantro Last: Fresh cilantro loses its brightness if cooked too long, so add it just before serving for that fresh burst.
- Check Seasoning at the End: I always taste and adjust salt or add a pinch of bouillon if needed after everything is cooked.
How to Serve Chicken Caldo Soup with Fresh Cilantro Recipe
Garnishes
I love topping my bowl with extra chopped fresh cilantro and a squeeze of fresh lime juice. Sometimes I add sliced avocado or a few crunchy tortilla strips for texture contrast — it takes the warm soup from cozy to gourmet in a snap.
Side Dishes
This soup stands beautifully on its own, but I often pair it with warm corn tortillas or fresh bread to soak up every last bit of broth. A crisp green salad also balances the heartiness nicely.
Creative Ways to Present
For special occasions, I serve this soup in rustic bowls with a drizzle of chili oil and a small dish of lime wedges, extra cilantro, and chopped onions on the side. It’s like a mini soup bar where everyone can customize their own bowl — fun and delicious!
Make Ahead and Storage
Storing Leftovers
I store leftover caldo soup in an airtight container in the fridge for up to 4 days. Before sealing, I like to separate the chicken from the broth and veggies to keep textures at their best, recombining when reheating.
Freezing
This Chicken Caldo Soup with Fresh Cilantro Recipe freezes really well! Just freeze in portions without the fresh cilantro (add that after reheating), and you can keep it up to 3 months. It’s perfect for meal prep or busy weeknights.
Reheating
To reheat, warm gently on the stove over medium-low heat, adding a splash of water or broth if it’s too thick. Stir in freshly chopped cilantro near the end for that vibrant, fresh flavor we love.
FAQs
-
Can I use different cuts of chicken for this recipe?
Absolutely! While chicken leg quarters give the soup great flavor and tenderness, boneless thighs or a whole chicken can also work. Just adjust cooking time accordingly — bone-in meats generally require longer simmering to release full flavor and tenderness.
-
Is there a substitute for chayote if I can’t find it?
Yes! If chayote isn’t available, you can swap it with other firm vegetables like green squash or even a mild bell pepper for texture. Just keep in mind chayote has a subtle sweetness and crunch that adds a unique touch.
-
Can I make this Chicken Caldo Soup with Fresh Cilantro Recipe in a slow cooker?
Definitely! Brown the chicken briefly on the stove for extra flavor if you like, then add all ingredients except cilantro to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add fresh cilantro just before serving to keep its fresh taste.
-
How can I adjust the saltiness if I use chicken bouillon?
Chicken bouillon can add a lot of salt, so I recommend starting with a smaller amount and tasting the broth before adding extra salt. You can always add more salt later but can’t take it out once it’s in!
Final Thoughts
This Chicken Caldo Soup with Fresh Cilantro Recipe holds a special place in my kitchen for good reason. It’s the kind of dish that comforts and nourishes in equal measure, bringing people close with each spoonful. Whether it’s a family dinner or a quiet night in, I hope you find as much joy and warmth in making and sharing this soup as I do. Give it a try — I promise it’ll become one of your favorite go-to recipes!
Print
Chicken Caldo Soup with Fresh Cilantro Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Description
Caldo de Pollo is a traditional Mexican chicken soup featuring tender chicken leg quarters simmered with a hearty mix of fresh vegetables like carrots, potatoes, zucchini, and chayote. This comforting, flavorful broth is seasoned with garlic, chicken bouillon, and fresh cilantro, making it a wholesome and satisfying dish perfect for any occasion.
Ingredients
Chicken and Broth
- 5 pounds chicken leg quarters
- 2 gallons water
- 2 tablespoons minced garlic
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 cube chicken bouillon
Vegetables
- 4 large carrots, peeled and cut into large chunks
- 4 large potatoes, peeled and cut into large chunks
- 4 zucchini, cut into large chunks
- 1 chayote, cut into large chunks
- 1 large white onion, cut into large chunks
Herbs
- 0.5 bunch fresh cilantro, chopped
Instructions
- Gather Ingredients: Collect all the necessary ingredients including chicken, vegetables, spices, and herbs to prepare for cooking.
- Prepare Chicken Broth: Place the chicken leg quarters into a large stockpot and cover them with 2 gallons of water. Add minced garlic, salt, and garlic powder for seasoning.
- Simmer Chicken: Cover the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 1 to 2 hours until the chicken meat is tender and easily falls off the bones.
- Add Bouillon and Vegetables: Stir in the chicken bouillon cube until fully dissolved. Add the prepared carrots, potatoes, zucchini, chayote, and white onion to the broth.
- Cook Vegetables: Reduce the heat to medium-low and continue simmering until the carrots and potatoes become tender, about 45 minutes to 1 hour.
- Finish with Cilantro: Stir the chopped fresh cilantro into the soup and let it simmer for an additional 5 minutes to blend the flavors.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a comforting meal.
Notes
- Caldo de Pollo is a simple yet richly flavored chicken soup that is loaded with nutrient-dense vegetables.
- The fresh cilantro adds a bright and aromatic finish that complements the garlic and chicken perfectly.
- You can adjust the salt and garlic to taste depending on your preference.
- For a richer broth, remove the chicken after cooking, shred it, and return it to the soup before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400 ml)
- Calories: 606 kcal
- Sugar: 6 g
- Sodium: 2080 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 52 g
- Cholesterol: 160 mg
