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Authentic Chicken Caldo Recipe

Avatar photoBySara
  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo this …

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

If you’re craving a soul-warming soup that feels like a big cozy hug, this Authentic Chicken Caldo Recipe is exactly what you need. I absolutely love how this caldo combines tender chicken, fresh veggies, and comforting broth that’s packed with flavor — it’s the kind of meal that brings everyone to the table and warms you from the inside out. Whether you’re new to making Mexican chicken soup or want a fail-proof go-to, stick around because this recipe is fan-freaking-tastic and surprisingly easy to pull together.

💚

Why You’ll Love This Recipe

  • Authentic Flavors: This caldo captures the true essence of homemade Mexican chicken soup with the perfect blend of spices and fresh ingredients.
  • Hearty & Healthy: Loaded with vegetables like chayote, corn, and potatoes, it’s nutritious without skimping on comfort.
  • Simple Ingredients: You probably have most of what you need already, and the step-by-step process is beginner-friendly.
  • Family Favorite: Every time I make this, my family goes crazy for it — it’s a tried-and-true crowd-pleaser.
The image shows two white bowls filled with a colorful chicken and vegetable soup placed on a white marbled surface. The soup has visible layers including orange carrot slices, bright yellow corn on the cob pieces, green zucchini chunks, and shredded white chicken pieces immersed in a light brown broth. A spoon rests inside the bowl on the left. Around the bowls, there are lime wedges, a small bunch of fresh green cilantro, a small white bowl of orange seasoned rice, and a bottle of hot sauce with a red cap. The scene is bright and fresh with the white marbled surface enhancing the vivid colors of the food photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Ingredients You’ll Need

Each ingredient plays a special role in building the deep, savory layers that make this authentic chicken caldo so memorable — from the freshness of cilantro to the subtle sweetness of corn on the cob. When you’re shopping, try to find fresh, firm vegetables and good-quality chicken to get the best results.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium white onion chopped, two fresh bright green celery sticks chopped, four large vibrant orange carrots whole, two whole garlic cloves with papery skin, a small white ceramic bowl of deep red tomato sauce, two large raw skinless boneless chicken breasts, two raw bone-in chicken legs with optional skin, two golden chicken bouillon cubes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of dried Mexican oregano, a small bunch of fresh bright green cilantro chopped, one fresh yellow corn on the cob cut into five pieces, one fresh pale green chayote cut into cubes, two large russet potatoes cut into cubes, two medium green zucchinis cut into cubes, a small white ceramic bowl of fresh lime juice, and a small white ceramic bowl of bright red hot sauce, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo
  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

If you’re craving a soul-warming soup that feels like a big cozy hug, this Authentic Chicken Caldo Recipe is exactly what you need. I absolutely love how this caldo combines tender chicken, fresh veggies, and comforting broth that’s packed with flavor — it’s the kind of meal that brings everyone to the table and warms you from the inside out. Whether you’re new to making Mexican chicken soup or want a fail-proof go-to, stick around because this recipe is fan-freaking-tastic and surprisingly easy to pull together.

💚

Why You’ll Love This Recipe

  • Authentic Flavors: This caldo captures the true essence of homemade Mexican chicken soup with the perfect blend of spices and fresh ingredients.
  • Hearty & Healthy: Loaded with vegetables like chayote, corn, and potatoes, it’s nutritious without skimping on comfort.
  • Simple Ingredients: You probably have most of what you need already, and the step-by-step process is beginner-friendly.
  • Family Favorite: Every time I make this, my family goes crazy for it — it’s a tried-and-true crowd-pleaser.
The image shows two white bowls filled with a colorful chicken and vegetable soup placed on a white marbled surface. The soup has visible layers including orange carrot slices, bright yellow corn on the cob pieces, green zucchini chunks, and shredded white chicken pieces immersed in a light brown broth. A spoon rests inside the bowl on the left. Around the bowls, there are lime wedges, a small bunch of fresh green cilantro, a small white bowl of orange seasoned rice, and a bottle of hot sauce with a red cap. The scene is bright and fresh with the white marbled surface enhancing the vivid colors of the food photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Ingredients You’ll Need

Each ingredient plays a special role in building the deep, savory layers that make this authentic chicken caldo so memorable — from the freshness of cilantro to the subtle sweetness of corn on the cob. When you’re shopping, try to find fresh, firm vegetables and good-quality chicken to get the best results.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium white onion chopped, two fresh bright green celery sticks chopped, four large vibrant orange carrots whole, two whole garlic cloves with papery skin, a small white ceramic bowl of deep red tomato sauce, two large raw skinless boneless chicken breasts, two raw bone-in chicken legs with optional skin, two golden chicken bouillon cubes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of dried Mexican oregano, a small bunch of fresh bright green cilantro chopped, one fresh yellow corn on the cob cut into five pieces, one fresh pale green chayote cut into cubes, two large russet potatoes cut into cubes, two medium green zucchinis cut into cubes, a small white ceramic bowl of fresh lime juice, and a small white ceramic bowl of bright red hot sauce, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo
  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

If you’re craving a soul-warming soup that feels like a big cozy hug, this Authentic Chicken Caldo Recipe is exactly what you need. I absolutely love how this caldo combines tender chicken, fresh veggies, and comforting broth that’s packed with flavor — it’s the kind of meal that brings everyone to the table and warms you from the inside out. Whether you’re new to making Mexican chicken soup or want a fail-proof go-to, stick around because this recipe is fan-freaking-tastic and surprisingly easy to pull together.

💚

Why You’ll Love This Recipe

  • Authentic Flavors: This caldo captures the true essence of homemade Mexican chicken soup with the perfect blend of spices and fresh ingredients.
  • Hearty & Healthy: Loaded with vegetables like chayote, corn, and potatoes, it’s nutritious without skimping on comfort.
  • Simple Ingredients: You probably have most of what you need already, and the step-by-step process is beginner-friendly.
  • Family Favorite: Every time I make this, my family goes crazy for it — it’s a tried-and-true crowd-pleaser.
The image shows two white bowls filled with a colorful chicken and vegetable soup placed on a white marbled surface. The soup has visible layers including orange carrot slices, bright yellow corn on the cob pieces, green zucchini chunks, and shredded white chicken pieces immersed in a light brown broth. A spoon rests inside the bowl on the left. Around the bowls, there are lime wedges, a small bunch of fresh green cilantro, a small white bowl of orange seasoned rice, and a bottle of hot sauce with a red cap. The scene is bright and fresh with the white marbled surface enhancing the vivid colors of the food photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Ingredients You’ll Need

Each ingredient plays a special role in building the deep, savory layers that make this authentic chicken caldo so memorable — from the freshness of cilantro to the subtle sweetness of corn on the cob. When you’re shopping, try to find fresh, firm vegetables and good-quality chicken to get the best results.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium white onion chopped, two fresh bright green celery sticks chopped, four large vibrant orange carrots whole, two whole garlic cloves with papery skin, a small white ceramic bowl of deep red tomato sauce, two large raw skinless boneless chicken breasts, two raw bone-in chicken legs with optional skin, two golden chicken bouillon cubes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of dried Mexican oregano, a small bunch of fresh bright green cilantro chopped, one fresh yellow corn on the cob cut into five pieces, one fresh pale green chayote cut into cubes, two large russet potatoes cut into cubes, two medium green zucchinis cut into cubes, a small white ceramic bowl of fresh lime juice, and a small white ceramic bowl of bright red hot sauce, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo
  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

If you’re craving a soul-warming soup that feels like a big cozy hug, this Authentic Chicken Caldo Recipe is exactly what you need. I absolutely love how this caldo combines tender chicken, fresh veggies, and comforting broth that’s packed with flavor — it’s the kind of meal that brings everyone to the table and warms you from the inside out. Whether you’re new to making Mexican chicken soup or want a fail-proof go-to, stick around because this recipe is fan-freaking-tastic and surprisingly easy to pull together.

💚

Why You’ll Love This Recipe

  • Authentic Flavors: This caldo captures the true essence of homemade Mexican chicken soup with the perfect blend of spices and fresh ingredients.
  • Hearty & Healthy: Loaded with vegetables like chayote, corn, and potatoes, it’s nutritious without skimping on comfort.
  • Simple Ingredients: You probably have most of what you need already, and the step-by-step process is beginner-friendly.
  • Family Favorite: Every time I make this, my family goes crazy for it — it’s a tried-and-true crowd-pleaser.
The image shows two white bowls filled with a colorful chicken and vegetable soup placed on a white marbled surface. The soup has visible layers including orange carrot slices, bright yellow corn on the cob pieces, green zucchini chunks, and shredded white chicken pieces immersed in a light brown broth. A spoon rests inside the bowl on the left. Around the bowls, there are lime wedges, a small bunch of fresh green cilantro, a small white bowl of orange seasoned rice, and a bottle of hot sauce with a red cap. The scene is bright and fresh with the white marbled surface enhancing the vivid colors of the food photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Ingredients You’ll Need

Each ingredient plays a special role in building the deep, savory layers that make this authentic chicken caldo so memorable — from the freshness of cilantro to the subtle sweetness of corn on the cob. When you’re shopping, try to find fresh, firm vegetables and good-quality chicken to get the best results.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium white onion chopped, two fresh bright green celery sticks chopped, four large vibrant orange carrots whole, two whole garlic cloves with papery skin, a small white ceramic bowl of deep red tomato sauce, two large raw skinless boneless chicken breasts, two raw bone-in chicken legs with optional skin, two golden chicken bouillon cubes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of dried Mexican oregano, a small bunch of fresh bright green cilantro chopped, one fresh yellow corn on the cob cut into five pieces, one fresh pale green chayote cut into cubes, two large russet potatoes cut into cubes, two medium green zucchinis cut into cubes, a small white ceramic bowl of fresh lime juice, and a small white ceramic bowl of bright red hot sauce, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo
  • Olive oil: Use extra virgin for the richest flavor when sautéing your veggies.
  • White or yellow onion: Adds a foundational sweetness and depth to the broth.
  • Celery sticks: Provides a subtle aromatic punch that balances the soup beautifully.
  • Carrots: Naturally sweet and hearty, perfect for slow cooking in broth.
  • Garlic cloves: Fresh garlic boosts the flavor; I like using minced for even distribution.
  • Water: The base for your broth—using filtered water can improve taste.
  • Tomato sauce: Gives the broth that lovely warm color and slight tang.
  • Chicken breasts and legs: Combining boneless and bone-in chicken ensures tender meat plus rich broth flavor.
  • Chicken bouillon cubes: A quick flavor booster — make sure to adjust salt accordingly.
  • Kosher or sea salt: Essential for seasoning, just be mindful of the saltiness of your bouillon cubes.
  • Black pepper: Freshly ground for the best kick.
  • Dried Mexican oregano: Gives that signature earthy and slightly minty touch.
  • Chopped cilantro: Stirred in near the end for brightness and freshness.
  • Corn on the cob: Adds sweetness and texture — cutting it into chunks works perfectly.
  • Chayote: This mild, crisp vegetable cooks beautifully and absorbs the broth flavors.
  • Russet potatoes: Heartiness that soaks up the broth in the best way.
  • Zucchinis: Added last to keep their delicate texture.
  • Lime juice and hot sauce: Essential finishing touches that brighten and spice up each bowl.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Authentic Chicken Caldo Recipe can be — feel free to tweak it based on what you have around or dietary preferences. Making it your own is part of the fun, and honestly, I’ve tried so many versions over the years that I now have a few favorites I rotate through.

  • Spicier caldo: I once added jalapeño slices early in the simmering process — it gives a slow-building heat that warms you up even more.
  • Vegetarian twist: Swap chicken with hearty mushrooms and use vegetable bouillon for a satisfying veggie version.
  • More veggies: I sometimes toss in green beans or baby corn for extra texture and color.
  • Using leftover chicken: If you have rotisserie chicken on hand, add it near the end to warm through instead of cooking raw chicken.

How to Make Authentic Chicken Caldo Recipe

Step 1: Sauté Your Base Veggies

Start by heating your olive oil over medium heat in a large heavy-bottomed pot — I use a 5-quart pot to have plenty of room. Toss in the chopped onion, celery, and carrots, stirring occasionally for about 3 minutes until the onions just begin to soften. This step is crucial because it builds the aromatic foundation for your broth. Then add the garlic and cook for another minute until fragrant, but be careful not to let it brown too much or it will get bitter.

Step 2: Add Broth Components and Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in your chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently cook for about 30 minutes. You’ll notice the chicken softening and the broth turning rich and flavorful — this is when the magic starts to happen.

Step 3: Add Heartier Vegetables

After that initial simmer, add your cilantro, corn pieces, chayote, and potatoes — these need a good 10 minutes to cook through and soak up those delicious flavors. I like to check the potatoes with the tip of a knife here; they should be tender but not falling apart.

Step 4: Finish with Zucchini and Final Seasoning

Lastly, stir in the zucchini cubes, cover again and simmer for another 10 minutes. This timing keeps the zucchini from becoming mushy. Before turning off the heat, taste the broth and adjust the salt and pepper to your liking — don’t be shy here; seasoning makes all the difference! Let the soup rest covered for about 5 minutes to meld the flavors even more.

Pro Tips for Making Authentic Chicken Caldo Recipe

👨‍🍳
  • Layer Your Flavors: Sautéing the veggies first develops a richer broth than just dumping everything into the pot cold.
  • Use Bone-In Chicken: The bones add extra collagen and depth to the broth that boneless alone can’t match.
  • Don’t Overcook Zucchini: Add it at the very end so it doesn’t turn mushy—keeping a bit of bite adds great texture.
  • Balance Your Salt: Chicken bouillon can be salty, so taste and adjust your kosher salt accordingly to avoid over-seasoning.

How to Serve Authentic Chicken Caldo Recipe

A white bowl full of clear broth soup with colorful vegetable and chicken pieces floating in it. The top layer shows bright yellow corn on the cob on the left, orange carrot slices, and shredded light brown chicken chunks. There are green zucchini pieces and celery pieces around the soup, with a slice of lime and green cilantro leaves resting on the edge of the bowl. A metal spoon is placed in the soup on the right side. The bowl sits on a white marbled surface with a blurred side bowl and some bottles behind. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Chicken Caldo, Mexican Chicken Soup, Homemade Chicken Caldo, Hearty Mexican Soup, Traditional Chicken Caldo

Garnishes

I always top my bowls with a generous squeeze of fresh lime juice and a few dashes of hot sauce — it brightens the whole dish and adds just the right kick. Sometimes, I toss in chopped fresh cilantro or thinly sliced radishes for crunch when family is feeling fancy.

Side Dishes

This chicken caldo is so filling that I usually keep sides simple — warm tortillas or crusty bread for dipping are perfect. Occasionally, I serve it alongside Mexican rice to turn it into a more robust meal.

Creative Ways to Present

For special occasions, I like serving the caldo in smaller, elegant bowls with little ramekins of garnishes on the side — letting guests customize with lime, hot sauce, avocado slices, or chopped onions. It’s always a hit and adds a fun interactive element to the meal.

Make Ahead and Storage

Storing Leftovers

I store leftover caldo in airtight containers in the fridge and have found it stays fresh for up to 3 days. The flavors actually deepen overnight, so if you can wait, the second-day caldo is even better!

Freezing

If you want to keep it longer, this recipe freezes beautifully. Just cool it completely, then portion into freezer-safe containers. Make sure to leave some space at the top for expansion. It’s perfect for busy days when you want homemade comfort without the work.

Reheating

When reheating, I prefer using the stovetop over the microwave for better control. Heat gently on medium-low, stirring occasionally until warmed through. If the broth seems too concentrated, add a splash of water to loosen it up without losing that deep flavor.

FAQs

  1. Can I use other cuts of chicken for this Authentic Chicken Caldo Recipe?

    Absolutely! While bone-in legs and breasts add great flavor and tenderness, you can also use thighs or a whole chicken cut into pieces. Just adjust the cooking time slightly to ensure the meat is fully cooked and tender.

  2. What if I can’t find chayote?

    No worries! You can substitute chayote with a firm vegetable like zucchini, yellow squash, or even green papaya if available. The goal is to add a mild, crisp vegetable that absorbs the broth’s flavor.

  3. How do I make the broth clearer?

    To get a clearer broth, skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering. Cooking at a gentle simmer rather than a rolling boil also helps keep the broth clear.

  4. Can I prepare this Authentic Chicken Caldo Recipe in a slow cooker?

    You sure can! Start by sautéing the veggies as usual, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the zucchini in the last 30 minutes. It’s a great hands-off option.

Final Thoughts

I have to say, this Authentic Chicken Caldo Recipe holds a special place in my heart—not just because it’s delicious, but because it brings my family together, especially on chilly nights or when someone’s feeling under the weather. I hope you’ll give it a try and enjoy the same comfort and joy that I’ve experienced making and sharing it over the years. Trust me, once you taste the rich broth and tender chicken with those fresh veggies, you’ll be hooked too. So grab your pot and let’s get cooking!

Avatar photo

Hey, I’m Sara Bennett! 👩‍🍳 Recipe lover, flavor chaser, and perpetual taste-tester. Around here you’ll find quick, feel-good recipes that make weeknights easier and weekends extra tasty. Grab a spatula and let’s cook up some fun! 🎉🍴

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