Caldo de Pollo To Die For (Chicken & Vegetable Soup)

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Every culture has that one soup that feels like a hug in a bowl. For me, it’s caldo de pollo—Mexican chicken and vegetable soup. This was the kind of meal I grew up with: simple ingredients, big pots, and always enough to feed whoever happened to stop by.

I’ll be honest—my version is never exactly the same twice. Sometimes I use chicken thighs, sometimes drumsticks, sometimes bone-in breasts. I like a little skin on the meat for flavor, but I don’t go full traditional with the whole chicken skin because, well, I don’t like my soup swimming in oil. If you do, though, go for it—that’s how it’s really done in most homes.

And the vegetables? That’s where caldo de pollo gets fun. This time, I used potatoes, carrots, zucchini, chayote squash, celery, onion, and bell peppers. But other times, I’ve thrown in corn, cabbage, poblano peppers, parsnips, leeks, even spinach or kale. It’s one of those soups that welcomes whatever’s in your fridge.

The only non-negotiable for me? Potatoes. I live for potatoes. Any kind, any cut, any time. If there aren’t potatoes, it’s not caldo in my book.

For me, caldo de pollo isn’t just food—it’s a memory of my family, of comfort, of home. It’s one of those recipes where the instructions matter less than the love you stir in along the way. It's one of the few dishes I can literally have every day.

So, grab your biggest pot, toss in your favorite veggies, and let this caldo carry you the way it has carried generations before us.

Ingredients (Makes 8–10 servings)

• 3 bone-in chicken breasts (or your preferred cuts—skin adds flavor)

• 4–6 potatoes (because potatoes are life)

• 3–4 carrots

• 1 zucchini

• 1 chayote squash

• 3 stalks celery

• ½ onion

• ⅓ each of red, green, and yellow bell peppers

• Chicken bouillon, to taste

• Salt & pepper, to taste

• 2 bay leaves

• 2 black cardamom pods

• 1-2 tbsp garlic powder

• 1-2 tsp of oregano

• 1-2 tsp of ground coriander

• Water

• 1 carton chicken bone broth or regular chicken or vegetable broth (enough to cover everything), optional

  
  

Optional add-ins: corn on the cob, cabbage, green beans, Mexican squash, yellow squash, poblano pepper, spinach, kale, parsnip—basically whatever you’ve got!

Directions

1. Set the stage. Grab the biggest pot you own—this soup isn’t meant for small batches. Fill it with water and chicken bone broth until you know everything will be covered. Bring it to a boil.

   
   

2. Build the flavor. Drop in the onion, bay leaves, cardamom, oregano, coriander, garlic, a spoonful of chicken bouillon, salt, and pepper. Let that base start to wake up while you chop your vegetables.

   
   

3. Chicken goes in. Once your pot is boiling, add the chicken. Let it start cooking and releasing all that good flavor into the broth.

4. The hearty veggies. After about 5 minutes, add the potatoes, carrots, and chayote. They take the longest, and I like them tender and soft, soaking up the broth.

   
   

5. The rest of the garden. A little later—5 to 10 minutes—add in the bell peppers, celery, and zucchini. Add them in order of how sturdy they are (things like zucchini and greens go in last).

6. Simmer & taste. Lower the heat and let everything cook gently until the chicken is done and the veggies are soft. Taste often—add more bouillon or spices if you need to. Just hold back on the salt until near the end, since the flavors deepen as it simmers.

   
   

7. Serve it up. Ladle caldo into big bowls. It’s perfect as is, but if you must, it pairs well with lime wedges, fresh cilantro, warm tortillas, or my personal favorite- my honey's chile de arbol chili oil. And honestly? It’s even better the next day, once all the flavors have had a chance to settle in together.

   
   

Notes & Tips

• Chicken choice: I like cuts with a little skin—they give great flavor without making the broth overly oily. Traditionally, caldo is made with a whole cut chicken (skin and all), so if you don’t mind some richness, go for it!

• Veggie flexibility: Think of this soup as a canvas—you can add, swap, or double up on your favorite vegetables.

• Spices: I never measure! Add a little, taste, adjust. Just remember, you can always add more salt, but you can’t take it out. And I've learned the hard way.

• Family-sized portions: My batch made 8–10 servings (because I grew up in a big family and cooking small just doesn’t happen for me). Scale down if you need to, but honestly… leftovers are the best part.