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Caldo de Pollo con Arroz (Mexican Chicken & Rice Soup)

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Caldo de Pollo con Arroz (Mexican Chicken & Rice Soup)

Caldo de Pollo con Arroz is a comforting, traditional Mexican chicken soup that’s filled with tender chicken, fluffy rice, fresh vegetables, and a rich, flavorful homemade broth. This nourishing soup is a staple in many Mexican households, especially during cooler weather or whenever a warm, wholesome meal is needed. Juicy chicken simmers slowly with onions, garlic, herbs, and vegetables like carrots, potatoes, zucchini, celery, and sweet corn, creating a broth that’s light yet deeply satisfying. The addition of rice makes the soup hearty enough to serve as a complete meal. Garnished with fresh cilantro, lime wedges, and sliced jalapeños, every bowl is bursting with fresh, comforting flavors. Whether you’re feeding your family, recovering from a cold, or simply craving homemade comfort food, this classic Caldo de Pollo con Arroz is guaranteed to warm you from the inside out.

Ingredients For the Chicken Broth

  • 2½ pounds bone-in chicken thighs and drumsticks
  • 10 cups chicken broth or water
  • 1 medium white onion, quartered
  • 5 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon salt
  • 1 teaspoon dried oregano

Vegetables

  • 3 medium carrots, peeled and cut into large chunks
  • 3 Yukon Gold potatoes, quartered
  • 2 celery stalks, chopped
  • 2 zucchini, cut into thick chunks
  • 2 ears corn, cut into thirds
  • 1 cup green beans, trimmed (optional)

Rice

  • ¾ cup long-grain white rice, rinsed

Seasonings

  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

For Garnish

  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced jalapeños
  • Diced white onion
  • Warm corn tortillas

Step-by-Step Instructions

Step 1: Prepare the Broth

Place the chicken, chicken broth, onion, garlic, bay leaves, peppercorns, oregano, and salt into a large soup pot or Dutch oven. Bring everything to a gentle boil over medium-high heat.

Step 2: Skim the Broth

As the broth begins to boil, skim off any foam that rises to the surface using a spoon. This helps create a clear, flavorful broth.

Step 3: Simmer

Reduce the heat to low, cover partially, and simmer for 35–40 minutes, or until the chicken is fully cooked and tender.

Step 4: Add the Vegetables

Remove the onion and bay leaves if desired. Add the potatoes, carrots, celery, and corn. Continue simmering for about 15 minutes.

Step 5: Cook the Rice

Stir in the rinsed rice and cook for another 15 minutes, stirring occasionally to prevent sticking.

Step 6: Add the Remaining Vegetables

Add the zucchini and green beans during the final 10 minutes of cooking so they remain tender but not overcooked.

Step 7: Finish the Soup

Taste the broth and season with garlic powder, cumin, additional salt, and black pepper if needed. Remove the chicken, shred or leave whole, then return it to the soup.

Step 8: Serve

Ladle the soup into bowls, making sure each serving includes chicken, rice, vegetables, and broth. Garnish with chopped cilantro, diced onion, sliced jalapeños, and a squeeze of fresh lime juice. Serve with warm corn tortillas or crusty bread.

Tips & Notes

  • Bone-in chicken creates the richest, most flavorful broth.
  • Rinse the rice before adding it to remove excess starch and keep the broth clear.
  • Add zucchini toward the end of cooking so it stays firm and vibrant.
  • Fresh lime juice added just before serving brightens the entire soup.
  • If storing leftovers, the rice will continue absorbing broth—simply add extra chicken broth when reheating.
  • This soup tastes even better the next day after the flavors have blended.
  • Freeze without the rice if planning long-term storage for the best texture.

Frequently Asked Questions

Can I use boneless chicken?
Yes. Boneless thighs or chicken breasts work well, though bone-in chicken provides a richer broth.

Can I make this in a slow cooker?
Absolutely. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, adding the rice during the final hour.

Can I use brown rice?
Yes, but it requires about 15–20 extra minutes of cooking time.

How long does it last?
Store leftovers in an airtight container in the refrigerator for up to 4 days.

What can I serve with Caldo de Pollo?
Warm corn tortillas, avocado slices, Mexican rice, fresh salsa, tortilla chips, or crusty bread make excellent accompaniments.

Servings & Nutrition

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Approximate Nutrition (Per Serving)

  • Calories: 390
  • Protein: 31 g
  • Carbohydrates: 28 g
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 720 mg

Caldo de Pollo con Arroz is the perfect homemade comfort meal that’s both nourishing and satisfying. Filled with juicy chicken, hearty vegetables, tender rice, and a fragrant homemade broth, this classic Mexican soup is ideal for family dinners, chilly evenings, or whenever you need a warm bowl of comfort. Fresh garnishes like cilantro and lime add the perfect finishing touch, making every spoonful fresh, flavorful, and unforgettable.

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