Caldo de Pollo with Knorr: A Simple Chicken Soup

Caldo de pollo is a comforting Mexican-style chicken soup made with chicken, vegetables, and a savory broth; regional and family versions vary. Knorr Caldo de Pollo bouillon adds concentrated chicken flavor and salt, while fresh cilantro and lime brighten the bowl just before serving.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs or drumsticks
10 cups (2.4 L) cold water
2 medium carrots, peeled and cut into ½-inch (1 cm) rounds, about 1½ cups (190 g)
2 medium Yukon Gold or russet potatoes, cut into 1-inch (2.5 cm) chunks, about 2 cups (300 g)
2 medium zucchini, cut into ½-inch (1 cm) half-moons, about 2 cups (250 g)
½ medium white onion, cut into wedges, about ¾ cup (100 g)
2 medium garlic cloves, peeled and lightly crushed
2½ teaspoons (about 8 g) Knorr Caldo de Pollo bouillon powder, or the package-equivalent amount of granules
1 bay leaf
¼ teaspoon (0.5 g) ground black pepper
¼ small green cabbage, cut into 2-inch (5 cm) wedges, about 3 cups (200 g)
½ cup (15 g) chopped fresh cilantro, plus more to serve
2 tablespoons (30 ml) fresh lime juice, plus lime wedges to serve
Salt, only if needed after tasting
Warm corn tortillas or cooked rice, for serving (optional)

Instructions

Put the chicken and cold water in a large, heavy pot. Bring it just to a boil over medium-high heat, skimming off foam that gathers on the surface. Lower the heat to maintain a gentle simmer; a hard boil can make the broth cloudy and the chicken tougher.
Stir in the onion, garlic, bouillon, bay leaf, and black pepper. Partially cover and simmer for 35 minutes, turning the chicken once if it is not fully submerged. Keep the liquid at a gentle bubble rather than a rolling boil.
Add the carrots and potatoes. Simmer for 15 minutes, then add the zucchini and cabbage. Cook for another 10–15 minutes, until the vegetables are tender but not falling apart. Check the thickest part of each chicken piece with a food thermometer, avoiding the bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; cook longer if any piece has not reached it.
Use tongs to transfer the chicken to a plate. Remove and discard the bay leaf. When the chicken is cool enough to handle, remove the skin and bones if desired, then return the meat to the pot. Taste the broth before adding salt because bouillon products vary in saltiness.
Stir in the cilantro and lime juice. Ladle the soup into bowls, including chicken, vegetables, and broth in each serving. Serve hot with extra lime wedges and optional tortillas or rice.

Tips

Measure bouillon carefully. Knorr products and package directions can differ by country and format. Use the amount specified for about 10 cups (2.4 L) of broth if it differs from the powder quantity listed here, and taste before adding more.
Keep the broth gently simmering. A rolling boil can break up vegetables and emulsify fat into the liquid. Skim foam early for a clearer broth; a little surface fat is normal and adds flavor.
Use boneless chicken if convenient. About 1¾ lb (800 g) boneless thighs can replace bone-in pieces. They may cook faster, so begin checking their temperature after roughly 25 minutes of simmering.
Cut vegetables evenly. Similar-sized pieces finish at about the same time. If using a firm vegetable such as chayote instead of zucchini, add it with the carrots so it has longer to soften.

Serving Suggestions

Serve caldo de pollo as a complete meal, making sure each bowl gets a piece of chicken and a mix of vegetables. Put lime wedges, chopped cilantro, and warm corn tortillas on the table so everyone can season their own portion. Cooked white rice can be served in the bowl or on the side; add it at serving time rather than simmering it in the pot, where it can absorb too much broth.

Variations

More vegetables: Add 1 cup (150 g) corn kernels or one ear of corn cut into rounds with the carrots. Green beans also work; add them with the zucchini.
Chayote version: Replace the zucchini with 1 medium chayote, peeled, cored, and cut into chunks. Chayote is a common soup vegetable in some regional versions; zucchini is a practical, slightly softer substitute.
Less sodium: Use a reduced-sodium chicken bouillon if available, or start with half the package-recommended amount and adjust at the end. The broth will taste milder, so finish with lime, cilantro, and black pepper rather than adding salt automatically.
Spicy broth: Add one seeded, sliced jalapeño with the onion, or serve sliced chile separately. This adds heat without changing the basic soup method.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided among shallow, covered containers so they cool promptly. Keep the soup refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze it in airtight containers for up to 3 months; vegetables may soften somewhat after thawing.

Reheat only the portion you plan to eat on the stovetop until steaming throughout, stirring occasionally, and verify that leftovers reach 165°F (74°C). In a microwave, cover loosely, stir midway through, and check several spots with a food thermometer. Thaw frozen soup in the refrigerator, or reheat it directly from frozen in a saucepan, allowing extra time and stirring as it loosens.

Frequently Asked Questions

Can I use Knorr Caldo de Pollo cubes instead of powder?
Yes. Follow the cube’s package conversion for the amount of liquid, since cube sizes and formulations vary. Dissolve it in the pot and taste the broth before seasoning further; it is easier to add more bouillon than to correct an overly salty soup.

Can I make this soup with chicken breast?
Yes, bone-in breasts work, though they are leaner and can dry out if simmered too long. Start checking the thickest part for 165°F (74°C) before the vegetables are fully tender; remove cooked pieces and return the meat to the pot near the end.

Why is my caldo de pollo salty?
Bouillon is concentrated and can be high in sodium, and some brands are stronger than others. Add it according to its label for the amount of water, avoid salting at the start, and taste near the end. If the broth is already too salty, add unsalted water and adjust the lime and herbs to suit.

Can I make it ahead?
Yes. The soup can be cooked a day ahead and refrigerated promptly. The broth often tastes fuller after resting, although zucchini and cabbage will become softer when reheated. For firmer vegetables, cook them until just tender and reheat gently.

Do I need to remove the chicken skin?
No. Leaving it on while simmering contributes flavor, and you can remove it before serving if you prefer a less rich bowl. Skim excess fat from the broth while it cooks or after chilling, when the fat is easier to lift off.

Can I make caldo de pollo in a slow cooker?
Yes, but the vegetables need different cooking times. Cook the chicken, water, bouillon, onion, garlic, bay leaf, and pepper on low until the chicken reaches 165°F (74°C), usually about 5–6 hours depending on the cooker. Add the vegetables during the final 1–2 hours and check that they are tender before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).