This Chicken Caldo Soup Recipe, also called Caldo de Pollo, is easy enough to make on a weeknight and will give you a healthy, flavorful choice made with any cut of chicken with all your favorite vegetables.
I love to include a lot of the flavorful broth in my bowl. Dipping tortillas or cut up bolillo is really the best part. It’s like the appetizer before the meal. The perfect comfort food, especially during the winter months.
This easy chicken caldo soup contains all your favorite soup vegetables. Potatoes, carrots, onion, celery and tomatoes.
Make sure you have a large pot for soup because this isn’t a skillet meal and you won’t need a separate pan. It makes about 3 quarts.
You may not be familiar with Chayote Squash. If you can’t find it, you can use an extra potato as a substitute. See below on how to cut this type of Mexican squash.
Boneless Skinless Chicken Thighs. Using chicken thighs is just a family preference. I also like to use chicken breast. You can use whatever chicken you have. Keep in mind that you want big pieces. In fact, it’s traditional and common to see an entire chicken leg in a bowl of this soup.
I do recommend that you sear the chicken if it’s not skinless. Sear it in olive oil then remove it to a plate and set it aside to add at the same time you do in the recipe.
If you want to add a little more chicken flavor, you can add chicken bouillon as a paste like Better Than Bouilon. You can also get chicken bouillon cubes or granules.
Other ingredients you may want to include as garnish are:
- Sliced Radish
- Sliced Jalapeno
- Fresh Cilantro
- Lime Wedges
If you would like to add rice, I like to add already prepared rice. Add it right at the end and only long enough to heat it up. I find that it turns to mush if it’s in there too long.
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Why the Big Chunks in Chicken Caldo?
If you ask abuela why there are such big chunks in chicken caldo in Mexican households, she will probably say that it’s so that everyone can grab their favorite parts of the soup.
There are big chunks of everything. Sometimes a half of a corn-on-the-cob. All large pieces. Or, maybe chicken drumsticks for each bowl.
You can, of course, do whatever you like. It’s going to absolutely taste wonderful, no matter what you do. There are no caldo police.
But, keep in mind that making large chunks means you can get the vegetables prepped quickly. Nothing wrong with that.
How To Cut Chayote Squash
Start by peeling the chayote squash. Don’t try to peel the bits at the top and bottom since it will just be removed anyway.
Cut the squash in half, lengthwise. Using a paring knife, make a shallow circle around the seed and remove it. Cut the squash into large chunks for this soup. That’s maybe 4 pieces per half.
Is This Soup Very Spicy?
This soup isn’t spicy at all. It’s perfect for the whole family. You can easily make it spicy, though.
Use a can of El Pato instead of the plain tomato sauce. Add your favorite chile powders or sauce. You can add sriracha sauce while cooking or at the table for individual use.
How To Store
You can store this soup in an airtight container in the refrigerator for 3-4 days. It can also be placed in the freezer for 3-4 months.
Looking For More Soup Recipes?
I love soups. It’s really the broth, to be honest. Dipping warm corn tortillas or bread is my favorite part.
Here are some of my favorite delicious soup recipes.
- Caldo de Queso Mexican Potato Cheese Soup
- Guisado de Venado Venison Stew
- Easy Meatball Soup with Frozen Meatballs
- Sopa de Fideo Con Carne Mexican Noodle Soup
Chicken Caldo Soup RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Deep Soup Pot
- 2 pounds Boneless Skinless Chicken Thighs, or any of your favorite chicken cuts, see text above for more information
- Salt and Pepper, to taste
- 2 tablespoons Olive Oil
- 1 large Onion
- 2 Carrots, peeled
- 2 Celery Ribs
- 3 small Potatoes, peeled if Russet, non-peeled if yellow
- 1 Chayote
- 2 Roma Tomatoes
- 1 medium Zucchini
- 2 Bay Leaves
- 1 cup Frozen Corn
- 1 tablespoon Garlic, from a jar or tube, or 3 minced fresh garlic cloves, if you prefer
- 8 ounces Tomato Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Chicken Better Than Bouillon, optional
- Cut chicken thighs in half. Add salt and pepper to all sides. Set aside.
- Cut onion, carrots, celery, potatoes and chayote into large chunks. These are all cut into large chunks purposely. (See text above on how to cut chayote.)
- Add olive oil to soup pot and place all onion, carrots, celery, potatoes and chayote. Saute on medium about 8-9 minutes until onions start to soften.
- Add enough water to cover. Allow to cook on medium about 15 minutes.
- Cut tomatoes in half lengthwise then in half again, remove the seeds. Chop the tomatoes. Cut the zucchini into large chunks.
- Add the tomatoes and zucchini to soup pot and all remaining ingredients, including the chicken. Add more water, as necessary.
- Continue cooking about 20 minutes more, or until vegetables are tender and chicken is done.
- Remove bay leaves before serving. Serve immediately. Garnish with sliced radish, jalapeno slices, cilantro and squeezes of lime.
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