Recipe By jack&lanasmommy
Published Apr 4th
Prep 20m Cook 1h 50m Additional - Ready In 1h 70m
Servings 8 servings Calories 605.7

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn’t have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Recipe Ingredients

  • 5 pounds chicken leg quarters
  • 2 gallons water
  • 2 tablespoons minced garlic
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 cube chicken bouillon
  • 4 large carrots, peeled and cut into large chunks
  • 4 large potatoes, peeled and cut into large chunks
  • 4 zucchini, cut into large chunks
  • 1 chayote, cut into large chunks
  • 1 large white onion, cut into large chunks
  • ½ bunch fresh cilantro, chopped

Cooking Directions

  1. 1 Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  2. 2 Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts

  • Calories 605.7
  • Carbohydrate 42.3 g
  • Cholesterol 159.7 mg
  • Fat 25.1 g
  • Fiber 6.7 g
  • Protein 51.6 g
  • Saturated Fat 6.9 g
  • Sodium 2079.6 mg
  • Sugar 5.8 g

Chef's Notes

The pot should be covered with a lid at all times when you are not adding ingredients.


  1. I made this and tweaked it to taste of course. I excluded zucchini and chayote only because I didn't have it on hand. I also used a gallon of chicken stock and a gallon of water instead of all water added a few more cloves of garlic because hello garlic corn on the cob cabbage - Read more ...
  2. My daughters really like it. I used chicken stock instead of water and a roasted chicken ( 4.99 Costco I buy a couple and freeze for chicken recipes ). I haven t tried serving it with fresh corn but it looks good but always serve on side plate with fresh cilantro chopped onion avocado lime - Read more ...
  3. It was really good. I added cumin for more flavor an Flavorgods everything spicy. I added a variety of potatoes including sweet potato, corn on the cob and mushrooms. Topped with shredded cabbage, cilantro and avocados.
  4. Love it. just added cumin garlic salt chicken broth cabbage served with white rice and lime with corn tortillas
  5. I was looking for a recipe similar to a Mexican soup I used to get from a catering truck in the neighborhood I used to work in. (Now know it's called caldo de pollo:) ). I've been craving it for months! This was very close but it needed a bit more spice. I added ground - Read more ...
  6. I always add corn and cabbage and it comes out tasting the same as my gramma's used to. Love this - thank you!!!
  7. I am definitely going to try this recipe as I love homemade soups but I'm just curious the picture shows corn on the cob and cabbage and yet neither is listed in the recipe......but I will definitely try it and since I love cabbage I will add it as well.
  8. Perfect recipe and very easy to follow!! I added chile chipotle peppers and some Munster cheese to garnish and spice! But this I great as is!! Taste just like abuelitas!!! ??
  9. Great recipe!! I made it but added one tablespoon of dried cumin, halved the salt and added corn on the cob. Even halving the recipe, it fed 8+ people.

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