Caldo de Pollo

By Octavio Peña

Updated January 26, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
1 hr 40 min
Rating
5(14)
Comments
Read comments

Caldo de pollo is a chicken soup with variations across Latin America. This is a classic Mexican version, featuring a combination of potatoes, carrots and zucchini cooked until creamy and tender. Rice, corn and chayote are other popular additions. Here, the soup is made with bone-in chicken thighs, cooked slowly so the meat stays juicy and slips off the bone. Rather than simmer the skin and let it get soggy, it’s chopped into pieces and crisped to serve as a kind of crouton (see Tip). The rendered chicken fat (schmaltz) is drizzled over the soup as a final touch. The trio of lime, cilantro and serranos adds a final touch of acidity, freshness and heat.

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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons canola or other neutral-tasting oil

  • ½ small white onion, finely chopped

  • 5 garlic cloves, minced 

  • 1 celery stalk, thinly sliced

  • 1 teaspoon dried oregano

  • ½ teaspoon cumin seeds

  • 8 cups chicken stock

  • 8 skin-on, bone-in chicken thighs (about 3 pounds), skin removed and reserved

  • 5 epazote leaves (optional)

  • 2 bay leaves

  • Kosher salt

  • 6 yellow potatoes, quartered (about 1½ pounds total)

  • 3 medium carrots, peeled, cut into ½-inch pieces 

  • 3 medium zucchini, halved lengthwise and cut into 1-inch pieces

  • 3 limes, cut into wedges or cheeks

  • 3 fresh serrano chiles, thinly sliced

  • Cilantro, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

46 grams carbs; 174 milligrams cholesterol; 655 calories; 15 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 35 grams fat; 6 grams fiber; 1709 milligrams sodium; 39 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      In a large pot or stockpot, heat the oil over medium. Add the onion, garlic, celery, oregano and cumin. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add chicken stock and bring to a boil over high heat. Add chicken thighs, epazote (if using), bay leaves and 1 tablespoon salt. Reduce heat to low. Cover and simmer until chicken is cooked through and the broth is richly flavored, about 45 minutes.

    2. Step 2

      Meanwhile, finely chop the chicken skin (see Tip) or cut it into pieces using kitchen shears. Add chicken skin to a medium pan in an even layer. Set over medium heat and cook undisturbed until fat renders. Continue to cook, stirring frequently, until golden and crisp, 10 to 12 minutes total. Remove the cracklings to a plate with a slotted spoon and reserve rendered fat and cracklings separately.

    3. Step 3

      Remove and discard epazote and bay leaves from the pot. Add potatoes and carrots and cook until vegetables soften, about 15 minutes. Add zucchini, return to a simmer and cook 5 minutes more.

    4. Step 4

      Taste the soup and salt to taste. Serve in bowls and top with reserved chicken fat, cracklings, limes, serranos and cilantro.

Tip

  • Chicken skin can be placed in the fridge or freezer for a few minutes to make it easier to chop.

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5 out of 5
14 user ratings
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Comments

Michael

I had a similar dish in Creel Mexico, s mall town nestled in the pines in the Sierra Madre Moutains - a gateway of sorts to Barranca del Cobre, Copper Canyon to we gringos. It was a long motorcycle ride from the border to Creel, near freezing temps most of the ride. A dozen drum sticks seared in the pot with chunks of onion and fresh garic- chicken stock, potates, celery and sections of corn on the cob. Add squah toward the end, and cilatro. Avacadco on the side - lovely combo

Michael

I had a similar dish in Creel Mexico, s mall town nestled in the pines in the Sierra Madre Moutains - a gateway of sorts to Barranca del Cobre, Copper Canyon to we gringos. It was a long motorcycle ride from the border to Creel, near freezing temps most of the ride. A dozen drum sticks seared in the pot with chunks of onion and fresh garic- chicken stock, potates, celery and sections of corn on the cob. Add squah toward the end, and cilatro. Avacadco on the side - lovely combo

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