Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Caldo de Pollo Recipe
Caldo de Pollo turned out delicious on the first attempt, representing traditional chicken vegetable soup preparations that serve perfectly with authentic accompaniments and proper techniques. This reliable recipe produces consistent results while teaching fundamental Mexican soup preparation methods. The first-attempt success demonstrates accessible preparation techniques.
This caldo de pollo turned out delicious on my first attempt! I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans.
Prep Time:
20 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 10 mins
Servings:
8
Jump to recipe
This caldo de pollo recipe is not only hearty and nutritious — it’s a bowlful of delicious comfort.
How to Make Caldo de Pollo
You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
What Is Caldo de Pollo?
Caldo de pollo is a type of Mexican chicken soup. Unlike other Latin American chicken soups, it uses whole chicken pieces instead of shredded or chopped meat. It also calls for hearty vegetables like potatoes and carrots, cut into large chunks.
Caldo de Pollo Ingredients
Make caldo de pollo at home with these simple ingredients:
- Chicken : Start with five pounds of chicken leg quarters.
- Water : The broth starts with two gallons of water.
- Seasonings : Season the caldo de pollo with minced garlic, salt, garlic powder, and chicken bouillon.
- Vegetables : You’ll need carrots, potatoes, zucchini, a chayote, and an onion.
- Cilantro : Stir fresh cilantro into each bowl before serving.
How to Make Homemade Caldo de Pollo
Here’s a brief overview of what you can expect when you make this homemade caldo de pollo recipe:
- Boil the water, chicken, and seasonings (besides the chicken bouillon) together.
- Reduce to a simmer and cook until the meat falls off the bone.
- Stir in the bouillon and vegetables, then simmer until the veggies are tender.
- Stir in the cilantro.
How to Store Caldo de Pollo
Store your leftover caldo de pollo in an airtight container in the refrigerator for up to one week. Reheat thoroughly on the stove or in the microwave.
Allrecipes Community Tips and Praise
“The recipe is great,” raves Nettie . “The only things I changed was instead of using water, I used chicken broth and I added corn on the cob. I also made Spanish rice on the side.”
“The cool thing about caldo is you can customize it however you want,” says rebekahpalomino . “I only used chicken, carrots, potatoes, cabbage, onion, and celery. This is a solid recipe. Came out like my mom’s.”
“Great recipe!!” according to Stephanie A. “I added mini corn on the cobs and steamed white rice which worked perfectly with the enhancing flavors of the soup!”
Editorial contributions by Corey Williams
Cook Mode (Keep screen awake)
Ingredients
5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
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
½ bunch fresh cilantro, chopped
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
Dotdash Meredith Food Studios
Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
Dotdash Meredith Food Studios
Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
Dotdash Meredith Food Studios
Stir chopped cilantro into soup. Simmer for 5 minutes.
Dotdash Meredith Food Studios
Serve hot and enjoy!
Dotdash Meredith Food Studios
Cook’s Note
The pot should be covered with a lid at all times when you are not adding ingredients.
I didn’t add much salt to the recipe, so feel free to add more to your liking.
Nutrition Facts (per serving)
| 606 | Calories |
| 25g | Fat |
| 42g | Carbs |
| 52g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 606 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 7g | 35% |
| Cholesterol 160mg | 53% |
| Sodium 2080mg | 90% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 7g | 24% |
| Total Sugars 6g | |
| Protein 52g | 103% |
| Vitamin C 54mg | 60% |
| Calcium 110mg | 8% |
| Iron 5mg | 26% |
| Potassium 1490mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
