Caldo de Pollo (Mexican Chicken Soup)

Name: Caldo de Pollo (Mexican Chicken Soup)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or whole legs); 8 cups water or compliant chicken broth; 1 white onion, halved; 4 garlic cloves, smashed; 2 tsp salt; 1/2 tsp ground cumin; 2 carrots, sliced into rounds; 2 celery stalks, sliced; 1 zucchini, cut into thick rounds; 1 chayote squash (or extra zucchini), peeled, cubed; 2 ears of corn, cut into thirds; 1/2 cup fresh cilantro, roughly chopped; 2 limes, cut into wedges; 2 jalapeño (optional, for serving), sliced

A traditional Mexican chicken soup simmered with whole chicken pieces, zucchini, corn, chayote, and fresh cilantro in a clear, fragrant broth seasoned with garlic and cumin. Whole30 compliant, warming, and restorative.

75 minEasyServes 6290 cal/serving

MexicanSoupStovetopWhole30PaleoHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-Free

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Ingredients

3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or whole legs)
8 cups water or compliant chicken broth
1 white onion, halved
4 garlic cloves, smashed
2 tsp salt
1/2 tsp ground cumin
2 carrots, sliced into rounds
2 celery stalks, sliced
1 zucchini, cut into thick rounds
1 chayote squash (or extra zucchini), peeled, cubed
2 ears of corn, cut into thirds
1/2 cup fresh cilantro, roughly chopped
2 limes, cut into wedges
2 jalapeño (optional, for serving), sliced

Instructions

1

Place 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or whole legs) in a large pot with 8 cups water or compliant chicken broth, 1 halved white onion, 4 smashed garlic cloves, 2 tsp salt, and 1/2 tsp ground cumin. Bring to a boil over high heat.
2

Skim any foam that rises to the surface. Reduce heat to a gentle simmer, cover partially, and cook for 25 minutes.
3

Add 2 sliced into rounds carrots, 2 sliced celery stalks, and 2 cut into thirds ears of corn. Continue simmering for 10 minutes.
4

Add 1 cut into thick rounds zucchini and 1 peeled, cubed chayote squash (or extra zucchini) and simmer another 10-15 minutes until all vegetables are tender.
5

Remove chicken pieces. Verify internal temperature has reached 165°F (74°C). Let cool briefly, then remove and discard the skin and bones. Shred the meat and return it to the pot.
6

Taste and adjust salt. Stir in half the 1/2 cup roughly chopped fresh cilantro.
7

Ladle into deep bowls and top with remaining cilantro. Serve with 2 cut into wedges limes and 2 sliced jalapeño (optional, for serving) on the side.

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Questions

How much time should I plan for Caldo de Pollo (Mexican Chicken Soup)?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 2 (25 minutes): "Reduce heat to a gentle simmer, cover partially, and cook for 25 minutes."

What internal temperature should Caldo de Pollo (Mexican Chicken Soup) reach?

For Caldo de Pollo (Mexican Chicken Soup), the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of cilantro in Caldo de Pollo (Mexican Chicken Soup)?

The entry for Caldo de Pollo (Mexican Chicken Soup) calls for 1/2 cup fresh cilantro, roughly chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is Caldo de Pollo (Mexican Chicken Soup)?

Moderately. The heat in Caldo de Pollo (Mexican Chicken Soup) comes from 2 jalapeño (optional, for serving), sliced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Caldo de Pollo (Mexican Chicken Soup)?

Refrigerate Caldo de Pollo (Mexican Chicken Soup) for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Air Fryer Corn Ribs with Chili Lime side
Jicama and Orange Salad salad
Boondi Raita side

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