Name: Caldo de Pollo
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Ingredients: 5 pounds chicken leg quarters; 2 gallons water; 2 tablespoons minced garlic; 2 tablespoons salt; 1 tablespoon garlic powder; 1 cube chicken bouillon; 4 large carrots, peeled and cut into large chunks; 4 large potatoes, peeled and cut into large chunks; 4 zucchini, cut into large chunks; 1 chayote, cut into large chunks; 1 large white onion, cut into large chunks; 0.5 bunch fresh cilantro, chopped

Prep Time:

20 mins

Cook Time:

1 hr 50 mins

Total Time:

2 hrs 10 mins

Servings:

8

Jump to Nutrition Facts

This caldo de pollo recipe is not only hearty and nutritious — it’s a bowlful of delicious comfort.

How to Make Caldo de Pollo

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Is Caldo de Pollo?

Caldo de pollo is a type of Mexican chicken soup. Unlike other Latin American chicken soups, it uses whole chicken pieces instead of shredded or chopped meat. It also calls for hearty vegetables like potatoes and carrots, cut into large chunks.

Caldo de Pollo Ingredients

Make caldo de pollo at home with these simple ingredients:

Chicken: Start with five pounds of chicken leg quarters.
Water: The broth starts with two gallons of water.
Seasonings: Season the caldo de pollo with minced garlic, salt, garlic powder, and chicken bouillon.
Vegetables: You’ll need carrots, potatoes, zucchini, a chayote, and an onion.
Cilantro: Stir fresh cilantro into each bowl before serving.

How to Make Homemade Caldo de Pollo

Here’s a brief overview of what you can expect when you make this homemade caldo de pollo recipe:

Boil the water, chicken, and seasonings (besides the chicken bouillon) together.
Reduce to a simmer and cook until the meat falls off the bone.
Stir in the bouillon and vegetables, then simmer until the veggies are tender.
Stir in the cilantro.

How to Store Caldo de Pollo

Store your leftover caldo de pollo in an airtight container in the refrigerator for up to one week. Reheat thoroughly on the stove or in the microwave.

Allrecipes Community Tips and Praise

“The recipe is great,” raves Nettie=). “The only things I changed was instead of using water, I used chicken broth and I added corn on the cob. I also made Spanish rice on the side.”

“The cool thing about caldo is you can customize it however you want,” says rebekahpalomino. “I only used chicken, carrots, potatoes, cabbage, onion, and celery. This is a solid recipe. Came out like my mom's.”

Editorial contributions by Corey Williams

Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Directions

Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
Stir chopped cilantro into soup. Simmer for 5 minutes and serve.

Cook’s Note

The pot should be covered with a lid at all times when you are not adding ingredients.

I didn't add much salt to the recipe, so feel free to add more to your liking.

Nutrition Facts (per serving)

606	Calories
25g	Fat
42g	Carbs
52g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 606
% Daily Value *
Total Fat 25g	32%
Saturated Fat 7g	35%
Cholesterol 160mg	53%
Sodium 2080mg	90%
Total Carbohydrate 42g	15%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 52g
Vitamin C 54mg	268%
Calcium 110mg	8%
Iron 5mg	26%
Potassium 1490mg	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.