Old-Fashioned Caldo de Pollo (Chicken Soup)
Caldo de Pollo, a traditional Mexican chicken soup, is the epitome of comfort food, offering warmth and nourishment in every bowl.
Packed with tender chicken drumsticks, vibrant vegetables, and a flavorful tomato-based broth, it’s a dish that satisfies both the body and soul.
Served with fresh lime, tortilla chips, and your favorite hot sauce, this hearty soup is perfect for family meals, chilly evenings, or anytime you crave a taste of home-cooked goodness.
Why You’ll Love This Recipe:
People will love this recipe for its comforting and wholesome qualities.
Caldo de Pollo is not just a soup; it’s a flavorful hug in a bowl, packed with tender chicken, vibrant vegetables, and a richly seasoned broth.
The customizable toppings like lime, hot sauce, and tortilla chips allow everyone to make it their own, adding a personal touch to every serving.
Its hearty ingredients and warm spices make it perfect for soothing the soul on a cold day or for sharing with loved ones as a heartwarming meal.
Key Ingredients:
Chicken Drumsticks: The star of the dish, providing tender, flavorful meat and enriching the broth.
Fresh Vegetables: Zucchini, corn on the cob, cabbage, Roma tomatoes, and Yukon gold potatoes create a hearty and nutritious base.
Cilantro: Adds a fresh and aromatic touch to the soup.
Seasonings: Knorr chicken bouillon, garlic, onion, and salt for a savory and robust flavor profile.
Tomato Sauce: Enhances the broth with a subtle sweetness and depth of flavor.
Caldo de Pollo (Chicken Soup)
Ingredients :
Large pack of chicken drumsticks (usually at least a 14-16 pack)
1 8oz can tomato sauce
1 yellow onion (chopped)
6 large garlic cloves (minced)
Bunch of washed fresh cilantro (roughly chopped)
4-5 zucchini’s (washed, cut off ends and cut up in circles)
4 corn on the cobs snapped or cut in half
1 head of cabbage (washed, cut out core and cut into bunches)
4 roma tomatoes (washed, cut off stem side, half and slice into pieces)
4 Yellow Yukon gold potatoes (washed and cut up)
Knorr chicken bouillon
Salt
Toppings:
Hot sauce (your fav kind, I use Valentina)
Tortilla chips
Limes
Warm corn tortillas
Instructions:
Step 1:
Start by adding water to a LARGE pot.
I don’t measure the water but about a little over half the pot.
Step 2:
Your going to want to get it to coke to a boil and then turn it down to a low simmer.
Add the drumsticks, onion, garlic and salt.
Once the top starts to foam, skim the top careful to make sure you don’t take out the tiny garlic pieces.
Add the whole 8oz can of tomato sauce and gently stir.
Let simmer for 45 minutes.
Step 3:
Now add a couple spoonfuls of the chicken bouillon.
Stir gently.
Taste for salt and if needed more chicken bouillon.
This is going to be to your liking on the control of salt.
Step 4:
Add all the veggies, including the cilantro.
I use the whole bunch of chopped cilantro but we love cilantro.
Add the cilantro to your liking or opt out if you don’t like cilantro.
I don’t recommend though.
Let simmer on low for about another 30 minutes.
Step 5:
It’s ready to serve.
Drizzle on top your fav hot sauce.
I use Valentina.
Squeeze some fresh lime juice.
Also dip your tortilla chips or crumble some in.
Or warm corn tortillas dipped in. Delish. This is so comforting!
Enjoy !!
Notes:
Use Fresh Ingredients: Fresh vegetables and herbs like cilantro enhance the flavor and nutrition of the soup. Wash them thoroughly before using.
Customize the Veggies: You can add or substitute vegetables like carrots, celery, or green beans to suit your preferences or what’s available.
Control the Salt: The amount of chicken bouillon and salt can be adjusted to your taste. Add gradually and taste as you go to avoid over-salting.
Skim the Foam: When boiling the chicken, remove the foam that rises to the top to ensure a clear and clean broth.
Make It Ahead: The flavors deepen when the soup rests. Consider making it a day ahead and reheating for an even more flavorful experience.
Toppings Matter: Don’t skip the lime, hot sauce, and tortilla chips or warm tortillas—they elevate the soup and add brightness and texture.
Leftovers: This soup reheats beautifully, and leftovers can be frozen for a quick, comforting meal later.
Nutrition Information:
Calories: 250 | Protein: 18 g | Carbohydrates: 20 g | Fiber: 4 g | Sugars: 4 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 60 mg | Sodium: 600 mg
Frequently Asked Questions:
Can I use chicken thighs or breasts instead of drumsticks?
Yes, you can use chicken thighs or breasts if preferred.
Thighs will add more flavor due to their fat content, while breasts are leaner.
Be mindful of cooking times, as chicken breasts may cook faster and can become dry if overcooked.
How can I make this soup spicier?
To make the soup spicier, you can add sliced jalapeños, a dash of cayenne pepper, or your favorite hot sauce (such as Valentina or Tapatío) during cooking or as a topping.
Can I make this soup ahead of time?
Yes, Caldo de Pollo is an excellent make-ahead dish.
The flavors deepen as it sits, making leftovers even better.
Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I substitute other vegetables in this recipe?
Absolutely! You can customize the soup with vegetables like carrots, celery, green beans, or squash.
Use what you have on hand or what’s in season.
How can I make this soup gluten-free?
This recipe is naturally gluten-free if you ensure the chicken bouillon and hot sauce used do not contain gluten.
Always check the labels of processed ingredients.
Can I cook this soup in a slow cooker?
Yes, you can! Simply place the chicken, onions, garlic, and water in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Add the remaining ingredients about 30 minutes before serving to keep the vegetables from overcooking.
Do I need to peel the potatoes for this soup?
It’s up to you! Leaving the skins on adds extra nutrients and texture, but peeling them is also fine if you prefer a smoother soup.
Just be sure to wash them thoroughly.
How do I make sure the chicken is cooked through?
Chicken drumsticks should be cooked to an internal temperature of 165°F (74°C).
You can check by inserting a meat thermometer into the thickest part of the drumstick or by ensuring the meat is no longer pink near the bone.
Can I use store-bought broth instead of chicken bouillon?
Yes, you can use chicken broth instead of bouillon cubes.
If you go this route, adjust the salt accordingly, as store-bought broth can be saltier than bouillon.
How can I make this soup richer or creamier?
If you want a richer version of this soup, you can add a splash of cream, a dollop of sour cream, or a bit of cream cheese towards the end of cooking to give it a creamy texture without overwhelming the flavor.