I created a simple Caldo Recipe that showcases juicy chicken, a flavorful homemade broth, and plenty of tender vegetables that simmer together in one pot from scratch.

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I grew up chasing bowls that had bone in chicken pieces swimming in a clear, bright broth, and this Caldo Recipe still does that thing where it surprises me. It sounds simple, and it is, but theres a punch of flavor that makes you sit up and wonder what just happened.

I like serving it with fresh lime wedges for serving so each bite gets a sharp lift, that little edge that changes everything. If you scroll through Chicken Soup Recipes Easy you’ll find plenty of comfort, but this one keeps a few secrets you wont expect, and yeah I mess up the bowl every time.

Ingredients

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Chicken adds rich protein, savory depth and collagen, makes the broth silkier.
Corn gives sweet carbs and a pop of summer flavor in each spoonful.
Carrots bring natural sweetness beta carotene and fiber, they bulk up the soup.
Potatoes add starchy body, make it filling and help thicken the broth.
Cabbage gives mild bite, extra fiber and vitamin C, keeps things light.
Cilantro brightens with herby citrus notes, tiny vitamins, throw extra on top.
Onion and garlic pump savory aroma, add depth, and have immune compounds.
Lime cuts the richness with acid, avocado adds cream and healthy fats.

Ingredient Quantities

3 1/2 to 4 lb bone in chicken pieces (thighs, drumsticks, breasts), skin on if you want more flavor

10 cups water

1 large white or yellow onion, quartered

3 garlic cloves, smashed or lightly crushed

3 medium carrots, peeled and cut into chunks

2 celery stalks, sliced

2 medium potatoes (russet or Yukon), peeled and cubed

2 ears corn on the cob, each cut into 2 or 3 rounds

2 medium zucchini, sliced

1 small head green cabbage, coarsely chopped (about 3 cups)

1/4 cup fresh cilantro, chopped plus extra for serving

2 bay leaves

1 to 2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano (Mexican oregano if you got it)

1/2 teaspoon ground cumin (optional, but I usually add it)

2 tablespoons vegetable oil or olive oil

Fresh lime wedges for serving

Optional garnishes: sliced radishes, diced white onion, avocado slices

How to Make this

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1. Heat 2 tablespoons oil in a large pot over medium high heat. Pat 3 1/2 to 4 lb bone in chicken pieces dry and season lightly with salt and 1/2 teaspoon pepper, then brown the chicken 4 to 6 minutes per side until it’s golden (skin on gives more flavor, but you can remove it later if you want).

2. Pour in 10 cups water, scraping up any browned bits from the bottom, then add 1 large quartered onion, 3 smashed garlic cloves, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin (optional but I usually add it) and bring to a boil.

3. Once boiling, use a spoon to skim off any foam that rises, reduce heat to low so it simmers gently, cover partially and cook 25 to 30 minutes until the chicken is cooked through and the broth is fragrant.

4. Remove the chicken to a plate and let cool a few minutes; shred or chop the meat off the bones and discard bones (or leave some on if you like more rustic pieces). Return the shredded chicken to the pot.

5. Add 3 medium carrots peeled and cut into chunks, 2 sliced celery stalks, 2 medium peeled and cubed potatoes, and the 2 ears of corn cut into 2 or 3 rounds each. Simmer 15 to 20 minutes until the root vegetables are nearly tender.

6. Stir in 2 medium sliced zucchini and about 3 cups coarsely chopped green cabbage, plus 1/4 cup chopped fresh cilantro, simmer 5 to 8 more minutes until zucchini and cabbage are tender but not mushy.

7. Taste the broth and adjust seasoning with 1 to 2 teaspoons kosher salt, more black pepper if needed; if the broth tastes weak, simmer uncovered a few minutes to concentrate flavors.

8. Finish with a squeeze of fresh lime to brighten the soup, and serve bowls topped with extra chopped cilantro.

9. Offer optional garnishes at the table like sliced radishes, diced white onion, and avocado slices so folks can customize their bowl, and enjoy hot.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt) — for browning chicken and simmering the soup
2. Tongs, to turn and lift chicken pieces while browning
3. Wooden spoon or heatproof spatula, for scraping up browned bits and stirring
4. Chef’s knife, sharp, for chopping onions, veg and cutting meat off the bones
5. Cutting board, preferably two (one for meat, one for veg)
6. Measuring spoons and a liquid measuring cup (1 cup or larger)
7. Ladle and slotted spoon, for serving and skimming foam
8. Plate and two forks, to rest and shred the chicken before returning it to the pot

FAQ

Q: Can I use boneless chicken instead of bone in? A: Yes, you can, but bones add a lot of flavor so the soup will taste a bit weaker. If you use boneless cut cooking time down by about 10 to 15 minutes and check the temp, cook till 165 F. If you want more depth with boneless, brown the pieces first and add a splash of store bought chicken broth.

Q: Can I make this in a slow cooker or Instant Pot? A: Totally. Slow cooker: brown chicken if you want then cook on low 4 to 6 hours, add zucchini and cabbage in the last 30 minutes. Instant Pot: sear with sauté, pressure cook 10 to 12 minutes with natural release 10 minutes, then add quick-cooking veggies after to avoid mush.

Q: How do I keep the broth clear and not cloudy? A: Don’t boil hard, keep it at a gentle simmer, skim off any foam at the top early on, and start with cold water so proteins release slowly. Strain the broth if you want it extra clear.

Q: Can I freeze leftovers and how should I reheat? A: Yes freeze broth and chicken in airtight containers up to 3 months. Veggies like potatoes may get mushy so if you care, freeze just the broth and chicken, add fresh veggies when reheating. Thaw in the fridge overnight and reheat gently on the stove.

Q: How should I season and what do I serve it with? A: Start with 1 teaspoon kosher salt and add more at the end to taste, same with pepper. Serve with lime wedges, chopped cilantro and optional garnishes like radishes, diced white onion or avocado. A little squeeze of lime really wakes it up.

Q: When do I add each vegetable so nothing gets overcooked? A: Hard veggies first: carrots, potatoes and corn go in early so they cook through with the chicken. Celery and onion can go in with them. Zucchini and cabbage are delicate so add them in the last 8 to 12 minutes so they stay tender not mushy.

Easy Caldo De Pollo Recipe Substitutions and Variations

3 1/2 to 4 lb bone in chicken pieces
- Whole chicken, cut into pieces — gives great stock and you can stretch the meat
- Boneless chicken thighs, richer and easier to eat
- Boneless chicken breasts, leaner and cooks faster
- Turkey legs or thighs, good if you want bigger, meatier pieces
10 cups water
- Low sodium chicken broth, for a deeper, ready made flavor
- Vegetable broth, if you want a lighter or mostly vegetarian base
- Water plus 1-2 chicken bouillon cubes or 1 tbsp concentrated stock, quick flavor boost
- Half water half white wine, adds a subtle bright acidity (use sparingly)
2 medium potatoes
- Yukon Gold, creamier and holds up nicely
- Sweet potatoes, for a sweet savory twist that pairs with cumin
- Turnips or rutabaga, less starchy and they keep their shape
- Diced frozen potatoes, handy if you don’t wanna peel and cube
1/4 cup fresh cilantro
- Fresh flat leaf parsley, similar bright finish but different taste
- Chopped fresh mint or basil, gives a different, fresh lift
- Dried cilantro (use ~1 tsp), it’s weaker but works in a pinch
- Omit cilantro and add extra lime wedges for brightness instead

Pro Tips

– Brown the chicken like you mean it. Pat it dry first or you’ll steam instead of sear, get a deep golden crust on the skin or bones because those browned bits are what make the broth taste real. Dont worry about a little char, scrape it into the pot when you add the water.

– Skim and chill for cleaner broth. When foam rises, skim it off, but if you want a really clear soup let the pot cool in the fridge for a few hours and spoon off the fat that solidifies on top. Saves calories and lets the flavors shine.

– Stagger the veggies so nothing goes mushy. Put the potatoes and carrots in earlier and add zucchini and cabbage only at the end so they stay bright and slightly crisp. Cut things in even sizes so everything finishes around the same time.

– Season toward the end and brighten with acid. Salt in stages but do final adjustments after the veg are in, taste before serving. A big squeeze of lime and a handful of cilantro at the end wakes the whole soup up, dont skip the lime.

Easy Caldo De Pollo Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a simple Caldo Recipe that showcases juicy chicken, a flavorful homemade broth, and plenty of tender vegetables that simmer together in one pot from scratch.

Servings

servings

Calories

350

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 qt) — for browning chicken and simmering the soup
2. Tongs, to turn and lift chicken pieces while browning
3. Wooden spoon or heatproof spatula, for scraping up browned bits and stirring
4. Chef’s knife, sharp, for chopping onions, veg and cutting meat off the bones
5. Cutting board, preferably two (one for meat, one for veg)
6. Measuring spoons and a liquid measuring cup (1 cup or larger)
7. Ladle and slotted spoon, for serving and skimming foam
8. Plate and two forks, to rest and shred the chicken before returning it to the pot

Ingredients

3 1/2 to 4 lb bone in chicken pieces (thighs, drumsticks, breasts), skin on if you want more flavor
10 cups water
1 large white or yellow onion, quartered
3 garlic cloves, smashed or lightly crushed
3 medium carrots, peeled and cut into chunks
2 celery stalks, sliced
2 medium potatoes (russet or Yukon), peeled and cubed
2 ears corn on the cob, each cut into 2 or 3 rounds
2 medium zucchini, sliced
1 small head green cabbage, coarsely chopped (about 3 cups)
1/4 cup fresh cilantro, chopped plus extra for serving
2 bay leaves
1 to 2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano (Mexican oregano if you got it)
1/2 teaspoon ground cumin (optional, but I usually add it)
2 tablespoons vegetable oil or olive oil
Fresh lime wedges for serving
Optional garnishes: sliced radishes, diced white onion, avocado slices

Directions

Heat 2 tablespoons oil in a large pot over medium high heat. Pat 3 1/2 to 4 lb bone in chicken pieces dry and season lightly with salt and 1/2 teaspoon pepper, then brown the chicken 4 to 6 minutes per side until it's golden (skin on gives more flavor, but you can remove it later if you want).
Pour in 10 cups water, scraping up any browned bits from the bottom, then add 1 large quartered onion, 3 smashed garlic cloves, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin (optional but I usually add it) and bring to a boil.
Once boiling, use a spoon to skim off any foam that rises, reduce heat to low so it simmers gently, cover partially and cook 25 to 30 minutes until the chicken is cooked through and the broth is fragrant.
Remove the chicken to a plate and let cool a few minutes; shred or chop the meat off the bones and discard bones (or leave some on if you like more rustic pieces). Return the shredded chicken to the pot.
Add 3 medium carrots peeled and cut into chunks, 2 sliced celery stalks, 2 medium peeled and cubed potatoes, and the 2 ears of corn cut into 2 or 3 rounds each. Simmer 15 to 20 minutes until the root vegetables are nearly tender.
Stir in 2 medium sliced zucchini and about 3 cups coarsely chopped green cabbage, plus 1/4 cup chopped fresh cilantro, simmer 5 to 8 more minutes until zucchini and cabbage are tender but not mushy.
Taste the broth and adjust seasoning with 1 to 2 teaspoons kosher salt, more black pepper if needed; if the broth tastes weak, simmer uncovered a few minutes to concentrate flavors.
Finish with a squeeze of fresh lime to brighten the soup, and serve bowls topped with extra chopped cilantro.
Offer optional garnishes at the table like sliced radishes, diced white onion, and avocado slices so folks can customize their bowl, and enjoy hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.