I wasn’t expecting a cold front in San Antonio—or a little fender bender after dropping my kids off at school. It was one of those days when everything around me seemed to whisper, “Make caldo de pollo.” And honestly, I knew better than to ignore that voice.
Caldo de pollo is more than just chicken soup—it’s tradition. It’s what you make when the weather turns cold, when someone isn’t feeling well, or when life feels a little overwhelming. Growing up, “un caldito de pollo” was remedy for everything. A cough? Caldo. A hard day? Caldo. Just because? Caldo. Didn’t know what to make for dinner—even if it was 100 degrees outside? Caldo was the answer. I believe a big pot of simmering chicken, vegetables, and love can fix almost anything- and somehow, it always does.
There’s something so comforting about tender chicken, hearty vegetables, and rich broth slowly coming together on the stove. It fills the house with warmth and brings everyone to the table. Simple, humble, and deeply nourishing, caldo de pollo has a way of wrapping you up from the inside out.
And just like that, the day feels a little softer, a little cozier, and a whole lot better.
What you need to make Caldo de Pollo
Chicken: I prefer using dark meat for my caldo because it’s the most flavorful and stays tender as it simmers. Thighs and drumsticks are my go-to.
Produce: Fresh onion, garlic, tomatoes, calabacitas, cabbage, carrots, and cilantro give this caldo its heart and freshness.
Seasoning: Simple is best—just salt, pepper, and a touch of cumin. That little bit of cumin makes all the difference.
Helpful Tips and Tricks
1. Use dark meat for richer flavor.
Thighs and drumsticks give you a deeper, more traditional broth and stay tender after simmering.
2. Start with cold water.
Place the chicken in a pot and cover with cold water before bringing it to a gentle boil. This helps develop a more flavorful broth.
3. Skim the foam.
As it begins to boil, skim off the foam for a clearer, cleaner-tasting caldo.
4. Don’t rush the simmer.
Keep it at a gentle simmer—not a rolling boil. Low and slow makes all the difference.
5. Layer your vegetables.
Add hard vegetables like carrots first, then softer ones like zucchini and cabbage later so they don’t overcook.
6. Season gradually.
Add salt little by little and adjust at the end. A small pinch of cumin adds warmth without overpowering the broth.
7. Finish with fresh cilantro and lime.
A squeeze of lime and fresh cilantro right before serving brightens everything up.
8. Let it rest.
Caldo tastes even better the next day once the flavors have had time to come together.
Caldo de Pollo
Ingredients
- • 6 mixed pieces of chicken
- • 1 onion, divided
- • 4 garlic cloves, divided
- • 2 bay leaves
- • 1 ripe Roma tomato
- • 1 teaspoon chicken bouillon
- • ½ teaspoon ground cumin
- • 1 bunch fresh cilantro
- • 1 carrot, sliced into rounds
- • ½ head cabbage, cut into wedges
- • 2 calabacitas (zucchini squash) sliced into rounds
- • Salt and pepper to taste
- • Water (about 8–10 cups)
Instructions
- In a large pot, add the chicken pieces, half of the onion, 2 garlic cloves, and bay leaves. Cover with water (about 8–10 cups). Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top. Let it simmer for about 30-40 minutes, until the chicken is tender. Once the chicken is done. Remove the garlic cloves, bay leaves and onion.
- In a small blender, combine the Roma tomato, remaining onion, remaining garlic cloves, chicken bouillon, cumin and salt and pepper to taste. Blend until smooth.
- Add this mixture to the pot and stir. This gives the broth beautiful color and depth of flavor.
- Add the diced carrots, cabbage and the bunch of cilantro. Cook for about 10 minutes. Add the calabacitas, and simmer for another 10–15 minutes, or until the vegetables are tender but not overcooked. Taste and adjust seasoning if needed.
- Remove the bunch of cilantro if desired. Serve with hot tortillas, lime wedges, and a healthy serving of rice.
