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Caldo de Pollo in white soup bowl

Caldo de Pollo

Add some Latin flair to the classic chicken stock and create Caldo de Pollo, a wonderful, game-changing flavor base for all your Mexican-inspired cooking!
Course Soup
Cuisine Mexican
Keyword Caldo de Pollo, Caldo De Pollo Recipe, How Do I Make Caldo De Pollo, How To Make Caldo De Pollo
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8 Cups
Calories 205kcal
Author Kathleen


  • 3-4 Pound Whole Chicken Rinsed
  • 3-4 Quarts Water
  • 1 Whole Onion Cut in Half
  • 1 Garlic Head Cut in Half
  • 4 Tomatillo Husks Removed, Rinsed Well and Cut in Half
  • 2 Large Tomato Cut in Half
  • 3 Carrots Chopped Into 1 Inch Pieces
  • 3 Celery Chopped Into 1 Inch Pieces
  • 1 Jalapeno Cut in Half
  • 6 Springs Parsley
  • 6 Springs Cilantro
  • 1/2 Teaspoon Dried Marjoram
  • 1/2 Teaspoon Dried Thyme
  • 2 Bay Leaves
  • 6-8 Black Peppercorns
  • 1 Tablespoon Salt


  • Rinse chicken in cold water.  Place in a 5-6 quart pot and add just enough to cover the chicken completely, about 3 quarters of water. Add onion, garlic, tomatillo, tomato, carrots, celery, jalapeno, parsley, cilantro,  jalapeño, marjoram, thyme, bay leaves, black peppercorns, and salt, then bring to a slow simmer.
  • Once simmering, skim any foam that rises to the surface. Continue to simmer, on low, for about two hours, or until the chicken is cooked through and the broth is aromatic. Remove caldo from heat and let cool. Place chicken on a separate plate and strain the caldo. Use as a base for stews, soups, or sauces.
  • Store any leftover in the refrigerate or freezer.


Calories: 205kcal | Carbohydrates: 6g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 978mg | Potassium: 412mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4460IU | Vitamin C: 13.9mg | Calcium: 39mg | Iron: 1.2mg