Caldo de Pollo (Mexican Chicken Broth) 

Oh! My! What a day! I was so busy running around London with a terrible earache and sore throat that this evening I was completely and utterly spent. Luckily I had some chicken in the fridge that I bought from my local butcher and I cooked the cure for all pains, a Mexican chicken soup.

Caldo de Pollo is one of the most important dishes in my family, I remember as a child my dad would made a massive pot of it and we would eat it for days and my mum would say “Eat it all, it is full of vitamins!” and we were not allowed to leave a single bit.

I know all cultures have their own version of a chicken soup, some with lots of spices, others with herbs and others with a few vegetables, in Mexico we usually have it with lots of vegetbles, like corn on the cob, carrots, courgettes, chayote, peas and some people, like my dad, even put rice. Anyway, how ever it’s prepared we all see a chicken broth as the cure for all illness and it is kind of true, chicken broth is one of the most cosiest dishes that has ever been created, when you feel down or a cold is about to hit you, have a Caldo de Pollo and all your aches will soon disappear like magic.

At home my children absolutely love it, they even eat it like proper Mexicans with a bit of lime juice and my hubby, el inglés, would even put a bit of spicy salsa to eat, just like we do in Mexico.

So if you are feeling a bit down, this recipe is ideal for you, packed with nice flavours and deliciousness. So here is the recipe, I hope you enjoy it. Now after having eating a big bowl of this yummy soup, I am going to bed hoping to sleep nice all night and wake up tomorrow feeling better. Buenas noches!

Serves 4

Prep 10 min

Cook 1 hr 20 min


  • 4 chicken legs (on the bone) or 8 drumsticks, no skin.
  • 2 tomatoes, washed and cut in half
  • 1 medium onion, peeled and cut in half
  • 4 medium carrots washed, peeled and cut in chunks
  • 12 baby potatoes, washed and cut in halves
  • 2 courgettes, washed and cut in chunks
  • 1 cup frozen peas
  • 3 garlic cloves, peeled
  • 4 small corn on the cob (optional)
  • 1/2 cup basmati rice (optional)
  • 2 bayleaves
  • Small bunch fresh cilantro
  • Salt to taste
  • 5 pepper corns
  • 2 tbsp rapeseed oil
  • 2 pints water or more if necessary


  1. Heat the oil in a large casserole on medium heat, once is heated, seal the chicken, fry it for about 1 min on each side.
  2. Then add the tomato, onion, garlic, bayleaves, water, salt, pepper corns and coriander and let it come to a boil.
  3. Make sure the water covers the chicken and don’t be tempted to add more as it could ruin the taste of the broth.
  4. Once it starts boiling, turn the heat down and remove any impurities  with a spoon. Let cook for aroung 40 min and then start adding the vegetables.
  5. First add the carrots and potatoes, after 10 min add the courgattes, rice, corn on the cob and peas.
  6. Check if it is right seasoned.
  7. Let it cook for 20 min or until the chicken meat is tender and is falling apart and the vegetables are soft.
  8. Enjoy it like a proper mexican, with some warm corn tortillas, spicy salsa and lime juice.



Published by

Karla Zazueta

Mexican living in London

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