Caldo De Pollo (Mexican Chicken Soup)

READY IN: 1hr 10mins
Recipe by Brisket in Roses

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Top Review by leelew03

I doubled the recipe to eat this every's so yummy! I did get help from my mom on timing so this is what she suggested...1. Cover chicken with water to boil about 20-30 min (my mom likes to use drumsticks because of the flavor of the bone and I like thighs for extra chicken) 2. Add the seasoning(salt, pepper, and knorr), bay leaf, onion, celery, corn, and large jalapeno (she takes out in the end but I keep for spice) then simmer for 20-30 min 3. Add potatoes and carrots and cook for another 20-30 min 4. Last 10 min of cooking add cabbage, squash/chayote, and more salt/pepper *As a preference my kids like me to mix in spanish rice and serve with rolled tortillas and crema (sour cream)...Delish :)

Ingredients Nutrition


  1. Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
  2. Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
  3. Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
  4. Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
  5. Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a