Mexican Chicken Broth

Mexican Chicken Broth

Caldo de Pollo
8 cups broth & 6 cups shredded chicken
Course: Soup
Cuisine: Mexican
Keyword: carrots, celery, chicken, chicken broth, onion, pati's mexican table
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Mexican Chicken Broth recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”


  • 1 3-pound chicken, cut into serving pieces, or 2–3 pounds mixed chicken parts
  • 3 carrots, peeled and cut into large chunks
  • 1 white onion, halved
  • 3 celery stalks, cut into large chunks
  • 1 clove garlic
  • 5 to 6 black peppercorns
  • 5 to 6 fresh Italian parsley sprigs
  • 1 to 2 teaspoons dried marjoram
  • 1 to 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 tablespoon kosher or coarse sea salt, or to taste
  • 3 1/2 quarts water

To Prepare

  • Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.
  • With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

4 comments on “Mexican Chicken Broth

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  1. I love this recipe. I now only make my homemade chicken soup using this recipe. The water to amount of chicken recipe is perfect. I use drumsticks. I sometimes add a parsnip.

  2. I have yet to find a caldo, the way my mom made it. No vegetables just onion,tomato,garlic,cilantro and salt. Fresh chicken is about the fresh taste of the Chicken.

    1. I’m sorry you didn’t like the recipe. I like putting some veggies in my broth recipe, but you can try it without them.