How To Make Chicken Caldo de Pollo

Craving something different and been looking for a chicken Caldo de Pollo recipe? This one’s for you. I have made the most flavorful and delicious homemade Caldo De Pollo recipe ever. Every bite is loaded with chicken, garlic, onions, and carrots, packing an unforgettable punch of flavor.

I can’t wait to tell you how to make Caldo de Pollo. This Mexican soup is both filling and delicious tasting… not to mention warming. We’re getting over a major cold front here in Minnesota (it was -20 degrees last week!), and this was just the thing we needed. I know you’ll love it as much as my family does!

When the weather gets cold, I love creating new homemade paleo soup recipes, especially if I can make them low carb at the same time. This Caldo de Pollo soup is both paleo and low carb. Yay!

What Is Chicken Caldo?

Chicken Caldo is the Spanish name for chicken broth. Caldo de Pollo is known as Latin American chicken soup, consisting of chicken, vegetables, and broth. Often times you will hear this called Mexican chicken soup, because of the authentic flavors and how comforting it is.

Many people believe that eating this soup will help you heal faster when you are sick.

There are many different variations of chicken Caldo. Some variations of the soup have cabbage, radishes, and corn in the broth. (Of course we wouldn’t use corn in a paleo chicken Caldo soup!)

Toppings are also often added to Caldo de Pollo recipes. See my list below for paleo friendly ones to add!

Is Caldo de Pollo Healthy?

Yes, Caldo de Pollo is healthy. So many nutrients in here! This Mexican soup is full of protein, beta carotene, antioxidants, fiber, and potassium.

And, it’s gluten-free, grain-free, paleo, low carb, and even keto friendly. It’s truly a versatile paleo soup for any diet type!

If you put avocado on top, you’ll also get extra omega-3s, vitamin C, riboflavin, and magnesium.

As long as you keep the toppings natural and paleo friendly, the soup stays healthy. Sour cream and shredded cheese would be good toppings for a Keto diet, but not good choices for low calorie. Skip any processed ingredients, such as tortilla chips.

How To Make Caldo de Pollo Mexican Soup

You might be surprised to know that this easy Mexican soup recipe only needs about 30 minutes of cook time! And, the prep is really quick, too. You can easily chop the veggies in advance to save time.

The best part is that you probably have most of the ingredients in your pantry or fridge. I’m always a sucker for paleo soup recipes that let me use up veggies I have on hand!

To start, place water, broth, chicken, onion, and spices in a dutch oven or soup pot. Bring to a boil, then reduce heat, cover with a lid and simmer for 15 to 20 minutes. Stir occasionally.

PRO TIP: The best way to tell if the chicken is cooked correctly is when it is no longer pink and easily shreds apart. A thermometer will read 165 to 170 degrees Fahrenheit, but usually you don’t need to use a thermometer for soup.

Once the chicken is cooked all the way, remove it and shred. Add your carrots at this point, and once the chicken is shredded, add it back to the pot. Then, simmer for ten more minutes or until the carrots are soft (you should be able to pierce them with a fork!).

That’s it! Add your favorite toppings to your Mexican chicken soup bowl and you are ready to dig in!

Toppings for Chicken Caldo Mexican Soup

This Caldo de Pollo recipe is very light on its own. The toppings make a huge difference! You can customize them to be a full meal or a lighter paleo soup appetizer.

Here are a few topping ideas:

• Avocado
• Jalapenos or Serrano chile peppers
• Diced tomatoes
• Diced onions
• Cilantro
• Lime wedges

Can You Make Caldo de Pollo Ahead?

Yes, you can make Caldo de Pollo ahead. Just follow the directions to cook the soup, allow it to cool to room temperature, then place in an airtight container and refrigerate.

How long does caldo de pollo last in the fridge?

The chicken Caldo soup can be stored in the refrigerator for 3-4 days. If you think you aren’t going to eat it all by then, you should freeze the rest.

How To Freeze This Caldo de Pollo Recipe

You can freeze this Caldo de Pollo recipe by pouring leftover soup into an airtight container with a lid. You can also freeze it in zip lock freezer bags, but filling the bag two-thirds full, removing excess air and laying flat in freezer. After it is frozen, you can move it to a different location in the freezer or stand it upright to make more room.

The best way to thaw the soup is to put it in the refrigerator overnight. Then, just heat on the stove.

If you are unable to soften it with this method due to time restraints, you could also place the frozen bag or container in a sink of cool water. When you use the cool water method, you will want to be sure that the soup is in a leak-proof container, so none of it escapes during the thawing process.

More Paleo Soup Recipes

If you like this Chicken Caldo soup, you might also like these:

• Whole30 Chili
• The Best White Turkey Chili
• Slow Cooker Paleo Chicken Pho With Zoodles
• Paleo Clam Chowder

You can find even more paleo main course ideas here.

Chicken Caldo de Pollo:
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RECIPE CARD

4.89 from 9 votes

How To Make Chicken Caldo de Pollo

A step-by-step guide for how to make chicken Caldo de Pollo! This Chicken Caldo de Pollo recipe (Mexican soup) is so EASY and cook time is only 30 minutes!

Course Main Course, Soup

Cuisine Mexican

Keyword Caldo de pollo, Chicken caldo, Mexican soup

Calories 166 kcal

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Maya Krampf from WickedSpatula.com

Servings 4 servings

★ Review Print

Ingredients

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• 4 cups Chicken broth
• 2 cups Water
• 1 lb boneless skinless chicken breast
• 1 medium Yellow onion (quartered)
• 1 whole bulb Garlic (peeled)
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon Sea salt
• 1/4 teaspoon Chili powder
• 1/8 teaspoon Cumin
• 2 medium Carrots (sliced into rounds)

Toppings

• Avocado (diced)
• Fresh cilantro
• Tomato (diced)
• Lime
• Jalapeños (sliced)

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

1. Place broth, water, chicken, onion, garlic, and spices in a medium dutch oven or soup pot over high heat. Bring to a boil.

2. Once boiling, reduce the heat to a simmer, cover and cook for 15-20 minutes, until the chicken is cooked through.
   

3. Add the carrots to the soup and remove the chicken to shred. Place shredded chicken back into the soup, cover, and simmer for another 10 minutes, until the carrots are tender.

4. Divide among 4 soup bowls and top with desired toppings.

Recipe Notes

Serving size: 2 cups

Optional toppings are not included in nutrition info. Add as much or as little as you'd like for a complete meal or just an appetizer paleo soup!

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 166

Fat 3g

Protein 25g

Total Carbs 6g

Net Carbs 5g

Fiber 1g

Sugar 2g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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