Caldo de pollo
Mexican chicken soup with large pieces of meat and vegetables
Caldo de pollo is a Mexican soup made with bone-in chicken and a mix of vegetables, simmered together in water. It stands out for its use of whole chicken pieces and chunky vegetables like potatoes and cabbage. Often eaten at home, it is served hot and sometimes garnished with lemon, hot sauce, or avocado.
- Uses whole chicken pieces, not shredded meat
- Vegetables are cut into large chunks or left whole
- Often eaten during illness or after childbirth
- Commonly served with tortillas or rice
- Known as 'sopa de pollo' in other Latin American countries
What is Caldo de pollo?
Caldo de pollo is a soup from Mexico that features whole pieces of chicken, such as drumsticks or thighs, cooked together with a variety of vegetables. The vegetables are left in large pieces, giving the soup a rustic look. Typical additions include potatoes cut in halves, cabbage leaves, carrots, chayote (a type of squash), celery, garbanzo beans, corn sections, tomato, onion, cilantro, and garlic. The broth is clear and savory, and the soup is usually served steaming hot.
Where does Caldo de pollo come from?
This dish comes from Mexico and is a staple in many households. Its name means 'chicken broth' in Spanish. Unlike some other chicken soups, like the Brazilian canja, caldo de pollo is known for using whole cuts of chicken and large chunks of vegetables. The tradition of serving this soup during illness or after childbirth is common in Mexico, where it is believed to be comforting and restorative.
How is Caldo de pollo made?
To prepare caldo de pollo, garlic is first simmered in water to start the broth. Whole chicken pieces are then added, followed by sliced or halved vegetables such as carrots, chayote, celery, potatoes, and cabbage. Garbanzo beans, corn, tomato, onion, and cilantro are included for extra flavor and texture. The soup is cooked until the chicken is tender and the vegetables are soft but still hold their shape.
How and when is Caldo de pollo eaten?
Caldo de pollo is usually enjoyed at lunch or dinner as a main course. It is often served plain, but many people like to squeeze in some lemon juice or add hot sauce for extra flavor. Cubes of avocado may be added just before eating. In Mexico, it is common to eat this soup with warm corn tortillas or to add a scoop of cooked rice to the bowl. The soup is typically eaten at home, especially when someone is feeling unwell.
Kinds of Caldo de pollo
While the core ingredients remain the same, some cooks add or leave out certain vegetables based on what is available. In other Latin American countries, a similar soup is called 'sopa de pollo' and may be lighter than the Mexican version. Some recipes include avocado as a topping, and the soup can be served with or without rice, depending on local custom.
What Caldo de pollo means
Caldo de pollo is seen as a comforting food in Mexican homes, especially during times of illness or recovery. It is a common meal for families and is often prepared when someone is sick or has just had a baby. The soup is also a regular offering at small local restaurants called fondas. Its reputation as a healing dish is a key part of its cultural role.
Questions people ask about Caldo de pollo
What is caldo de pollo made of?
Caldo de pollo is made with bone-in chicken pieces and a mix of vegetables like potatoes, cabbage, carrots, chayote, celery, garbanzo beans, corn, tomato, onion, cilantro, and garlic.
Where does caldo de pollo come from?
This soup originates from Mexico and is a traditional home-cooked dish there, often prepared for family meals.
How is caldo de pollo different from other chicken soups?
Unlike many chicken soups, caldo de pollo uses whole pieces of chicken and large, hearty cuts of vegetables, giving it a chunky and rustic feel.
When is caldo de pollo usually eaten?
It is commonly eaten at lunch or dinner, and is especially served when someone is ill or recovering.
What do people serve with caldo de pollo?
It is often served with warm corn tortillas, and sometimes a scoop of cooked rice is added to the bowl.
Good reading and sources
The facts on this page come from the Wikipedia article "Caldo de pollo", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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