Caldo de Pollo is Mexican soul food — the soup that every grandmother makes when someone is sick, when the weather turns cold, when comfort is needed and nothing else will do. It is a whole chicken soup of extraordinary clarity and depth, made simply by simmering a whole bird with vegetables, aromatic herbs, and a fresh chilli in cold water for an hour until the broth is rich with collagen and flavour and the chicken is fall-off-the-bone tender.

The simplicity of caldo de pollo is deceptive. Made with quality ingredients — a free-range chicken, fresh vegetables, good herbs — it produces a broth of genuine depth and a beauty that concentrates soup-making genius. The key is starting in cold water and bringing it to a simmer slowly, which draws the flavour and collagen from the bones gradually rather than sealing them in with a hot start. Skimming the foam that rises in the first 15 minutes produces a clear, brilliant broth rather than a cloudy one.

The garnish table is where caldo de pollo comes alive. Fresh lime, dried Mexican oregano, diced white onion, fresh coriander, sliced Serrano chilli, and avocado slices — each one adding their own note to the clear canvas of the broth. The soup is customised at the table by each diner in the same way as pozole, and this customisation is part of its cultural character.

Nutrition (per serving)

Calories: 320 kcal   |   Protein: 36g   |   Carbs: 22g   |   Fat: 8g   |   Fiber: 4g

Mexican Chicken Soup

Recipe by By butter u0026 berriesCourse: Mexican, Soup

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

320

kcal

Ingredients

• •t1 whole chicken (approximately 1.5kg)

• •t3 carrots, peeled and halved

• •t3 celery stalks, halved

• •t1 white onion, quartered

• •t1 whole head of garlic, halved crossways

• •t4 ripe tomatoes, halved

• •t2 Serrano or jalapeño chillies, left whole

• •t1 bunch fresh coriander, tied with string

• •t1 tbsp dried Mexican oregano

• •t2 bay leaves

• •t2 corn cobs, cut into 3cm rounds

• •t2 courgettes, cut into chunks

• •tSalt

• •tFor serving: lime wedges, dried oregano, fresh coriander, diced onion, sliced Serrano chilli, sliced avocado, corn tortillas or rice

Directions

• Place the whole chicken in a large pot. Cover with 3 litres of cold water. Bring slowly to a simmer over medium heat. As it approaches simmering, foam will rise — skim this foam off continuously for the first 15 minutes until the broth runs clear.
• Add carrots, celery, onion, garlic, tomatoes, chillies, coriander bundle, oregano, and bay leaves. Season generously with salt. Reduce to a very gentle simmer — the surface should barely tremble.
• Simmer uncovered for 45-50 minutes until the chicken is completely cooked through and beginning to fall from the bones. In the last 15 minutes add the corn and courgette.
• Remove the chicken and let it cool slightly. Remove and discard the coriander bundle, bay leaves, and whole chillies. Pull the chicken from the bones and shred roughly. Return the shredded meat to the broth. Taste and season.
• Serve in large deep bowls with all garnishes at the table for each person to add to their own bowl.

Notes

• Starting in cold water and heating slowly draws the maximum collagen and flavour from the bones for a richer broth.
  Skimming the foam in the first 15 minutes is the key to a clear, beautiful broth rather than a grey, cloudy one.
  Do not boil the broth vigorously — a gentle simmer produces a clear, clean broth. Aggressive boiling emulsifies the fat and makes the broth cloudy and greasy.
  The vegetable selection is flexible — chayote, potato, and turnip are all used in regional variations.
  A free-range chicken produces a significantly more flavourful broth than a factory-farmed bird. It is worth the extra cost for this recipe where the chicken is the entire point.

Storage

Caldo de pollo keeps in the fridge for up to 4 days and freezes beautifully for up to 3 months. Remove the fat layer that solidifies on top of the cold broth before reheating — or leave it for extra richness. Reheat gently over medium heat.

Serving Tips

Serve in large deep bowls with all garnishes at the table. Steamed white rice or warm corn tortillas are the traditional accompaniments for a complete meal. Agua fresca de horchata or tamarindo provide the ideal refreshment alongside this gentle, nourishing soup. For something alcoholic, a light Mexican lager served cold is a simple and perfect companion.

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