Caldo de Pollo
A warm, comforting Mexican chicken soup loaded with tender chicken, chunky vegetables, and fragrant rice. The rich, golden broth gets its deep flavor from fresh tomatoes, garlic, and a hint of lime. This one-pot meal feels like a hug in a bowl, perfect for chilly evenings or whenever you need something soothing.
For 4 servings
- prep
Prepare the vegetables.
Peel and cube the potato. Peel and slice the carrots. Dice the zucchini. Quarter the tomato and onion. Keep all the vegetables in separate bowls.
- boil · ~25 min
Cook the chicken and make the broth.
Place the chicken drumsticks in a large pot. Add the water, quartered onion, quartered tomato, garlic cloves, bay leaf, cumin seeds, salt, and pepper. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Cover and cook for 25 minutes until the chicken is tender and cooked through.
TIPSkimming the foam keeps the broth clear and clean-tasting. - prep
Remove and shred the chicken.
Using tongs, carefully lift the chicken drumsticks out of the pot and set them on a plate to cool slightly. Once cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks.
- simmer
Blend the cooked aromatics.
Scoop out the cooked onion, tomato, and garlic cloves from the pot with a slotted spoon and place them in a blender. Add a ladleful of the broth. Blend until completely smooth. Pour this blended mixture back into the pot and stir to combine. This gives the broth its signature golden color and rich body.
- simmer · ~20 min
Cook the rice and vegetables.
Bring the broth back to a gentle simmer. Add the sliced carrots, cubed potato, and uncooked rice. Cook for 12 minutes, stirring occasionally. Add the diced zucchini and cook for another 8 minutes, until all the vegetables are tender and the rice is cooked through.
TIPAdd the zucchini later so it doesn't turn to mush. - mix · ~2 min
Return the chicken to the pot.
Add the shredded chicken back into the pot. Stir well and let it simmer for 2 more minutes just to reheat the chicken.
- serve
Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.
Divide the soup evenly among serving bowls. Top each bowl with freshly chopped cilantro and serve immediately with lime wedges on the side.
TIPA squeeze of lime right before eating brightens all the flavors.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in, skin-on drumsticks for a richer, more gelatinous broth.
- 2Skim the foam diligently during the first boil to ensure a clear, clean-tasting broth.
- 3Blend the cooked tomatoes, onion, and garlic with a ladleful of broth for a silky, golden base.
- 4Add the zucchini later in the cooking process so it stays tender but not mushy.
- 5Let the chicken rest before shredding so it stays moist and easy to handle.
- 6Taste and adjust salt just before serving, since the rice and vegetables absorb seasoning as they cook.
- 7Make ahead and store: the soup keeps well in the fridge for 3 days, and the flavors deepen overnight.
Adapt it for your goals.
Low-oil/healthier
Skip the skin and use skinless bone-in chicken thighs; the broth will still have good body from the bones and less fat.
high proteinHigh-protein
Double the drumsticks or add a second protein like shredded beef (res) for a heartier meal.
vegetarianVegetarian
Omit the chicken and use vegetable broth; add chickpeas or firm tofu and extra vegetables like chayote and corn.
spicySpicy
Add a seeded jalapeño or serrano pepper to the pot during simmering for a gentle heat that infuses the broth.
grain freeGrain-free
Replace the rice with cauliflower rice or small pasta (like fideo) to keep the same hearty texture.
Why this is on our healthy list.
Rich in Collagen
The bone-in chicken drumsticks release collagen and gelatin into the broth, supporting joint and skin health.
Packed with Vegetables
Carrots, zucchini, and potatoes provide a range of vitamins, fiber, and antioxidants in every bowl.
Hydrating and Comforting
The warm, sodium-balanced broth helps replenish fluids and is gentle on the stomach.
Naturally Low in Fat
Skimming the foam and discarding the skin keeps the soup light while preserving flavor.
Gluten-Free
This recipe contains no wheat or gluten, making it suitable for gluten-sensitive diets.
Frequently asked questions
Yes, but breasts cook faster and can dry out. Use bone-in, skin-on breasts and reduce the initial simmer to about 20 minutes.
