Introduction

Mexican Chicken and Rice Soup, known as Caldo de Pollo, is a traditional and beloved dish that feels like the very definition of comfort food. In Mexican households, caldo de pollo is more than just a soup—it’s often prepared when someone is sick, when the weather turns chilly, or when families gather around the table for a nourishing, soul-warming meal. This dish highlights the beauty of simple ingredients—tender chicken, rice, vegetables, and aromatic herbs—simmered together to create a broth that’s rich in flavor and deeply satisfying.

What makes caldo de pollo special is its homestyle essence. The broth is clear yet full-bodied, the vegetables remain vibrant and colorful, and the chicken is fall-apart tender. The rice absorbs all the flavors of the broth, turning each spoonful into something wholesome and hearty. Unlike heavier soups or stews, this one is light enough to enjoy any time of year, yet filling enough to serve as a full meal.

Why I Love This Recipe

I love this recipe because it embodies comfort, tradition, and simplicity. It reminds me of the way food can heal both body and soul. The gentle, aromatic broth has a way of soothing you on tough days, while the combination of chicken and rice makes it hearty and nourishing. I also love that it’s incredibly versatile—you can use whatever vegetables you have on hand, and it always comes out delicious.

This is a Must Try Dish

This is a must-try dish because it showcases the heart of Mexican home cooking. It’s not flashy or complicated, yet it’s deeply flavorful and endlessly comforting. Caldo de pollo is the kind of dish that’s passed down through generations, and once you make it, you’ll understand why it’s so cherished. It’s perfect for family dinners, sick days, or whenever you want a bowl of something warm and restorative.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories per Serving: ~320 kcal
• Course: Main Course, Soup
• Cuisine: Mexican

Ingredients

For the Soup:

• 2 lbs bone-in, skin-on chicken thighs (or drumsticks)
• 10 cups water or low-sodium chicken broth
• 1 medium onion, halved
• 3 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 2 teaspoons salt (plus more to taste)
• ½ teaspoon black pepper

Vegetables and Rice:

• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 2 zucchinis, sliced
• 2 ears corn, cut into thirds (optional but traditional)
• 1 cup cooked rice (long-grain white or basmati)

Garnishes:

• Fresh cilantro, chopped
• Lime wedges
• Diced avocado
• Sliced jalapeños or serranos
• Warm corn tortillas

Cooking Directions

1. Make the Broth:
   Place chicken, water (or broth), onion, garlic, bay leaves, oregano, salt, and pepper in a large pot. Bring to a boil, skim off foam, then reduce heat and simmer for 25–30 minutes until chicken is tender.
2. Add Vegetables:
   Remove onion and bay leaves from broth. Add carrots, celery, potatoes, zucchini, and corn. Simmer 15–20 minutes until vegetables are tender.
3. Shred Chicken & Add Rice:
   Remove chicken from pot, discard skin and bones, shred meat, and return to broth. Stir in cooked rice and simmer for 5 minutes.
4. Finish & Serve:
   Adjust seasoning with more salt and pepper as needed. Ladle into bowls and garnish with cilantro, lime, avocado, and jalapeños.

Step-by-Step Preparation Method

1. Prepare chicken and broth base – Add chicken, water/broth, onion, garlic, herbs, and seasonings to a pot, then simmer until chicken is tender.
2. Skim and strain – Remove foam from the top for a clear broth. Discard onion and bay leaves.
3. Cook vegetables – Add carrots, celery, potatoes, zucchini, and corn; simmer until tender.
4. Shred chicken – Remove chicken, discard skin and bones, shred meat, and return it to the pot.
5. Add rice – Stir in cooked rice and let flavors blend.
6. Taste and adjust – Season to taste and finish with fresh lime juice.
7. Serve hot – Garnish with cilantro, avocado, and jalapeños.

How to Serve

• Serve piping hot in deep bowls with fresh garnishes on the side so each person can customize their bowl.
• Offer warm corn tortillas or crusty bread for dipping.
• A squeeze of lime is essential to brighten the broth.
• Top with avocado for creaminess or sliced jalapeños if you love spice.

Recipe Tips

• Use bone-in chicken for a more flavorful broth.
• Skim the foam off while the broth simmers to keep it clear.
• Cook rice separately to avoid it getting mushy—then add it to the soup before serving.
• Add vegetables in stages so they don’t overcook (carrots and potatoes first, zucchini last).

Variations

1. Arroz con Pollo Soup: Cook raw rice directly in the broth for a starchier, thicker soup.
2. Spicy Caldo: Add whole dried guajillo or chipotle peppers to the broth for smoky heat.
3. Vegetarian Version: Omit chicken and use vegetable broth with chickpeas for protein.
4. Shortcut Version: Use shredded rotisserie chicken and pre-made broth for a quicker soup.
5. Enriched Broth: Add a splash of tomato sauce for a slightly richer color and depth.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze without rice (rice turns mushy) for up to 3 months. Add freshly cooked rice when reheating.

Special Equipment Needed

• Large stock pot or Dutch oven
• Slotted spoon (for skimming foam and removing chicken)
• Sharp knife and cutting board
• Ladle for serving

FAQ

Q1: Can I make this with chicken breasts instead of thighs?
Yes, but thighs/drumsticks give a richer broth. If using breasts, cook for less time to prevent dryness.

Q2: Can I use brown rice instead of white?
Yes, but cook it separately since brown rice takes longer and may overcook the vegetables.

Q3: How do I make it spicier?
Add jalapeños, serranos, or dried chiles directly into the broth while simmering.

Q4: Can I make it in an Instant Pot?
Yes, cook chicken and broth base on high pressure for 15 minutes, then add vegetables and simmer on sauté mode.

Q5: What vegetables are traditional in caldo de pollo?
Carrots, zucchini, potatoes, and corn are most common, but you can add whatever is seasonal or on hand.

Conclusion

Mexican Chicken and Rice Soup (Caldo de Pollo) is the perfect embodiment of comfort food—simple ingredients turned into a warm, nourishing dish that brings people together. With its flavorful broth, tender chicken, hearty rice, and fresh garnishes, it’s a recipe that satisfies on every level. Whether you’re looking for a restorative soup for a cold day, a nourishing meal for family dinners, or a taste of authentic Mexican home cooking, this caldo de pollo is a must-try. One bowl, and you’ll see why it’s cherished across generations.