A step-by-step guide for how to make chicken Caldo de Pollo! This Chicken Caldo de Pollo recipe (Mexican soup) is so EASY and cook time is only 30 minutes!
Place broth, water, chicken, onion, garlic, and spices in a medium dutch oven or soup pot over high heat. Bring to a boil.
Once boiling, reduce the heat to a simmer, cover and cook for 15-20 minutes, until the chicken is cooked through.
Add the carrots to the soup and remove the chicken to shred. Place shredded chicken back into the soup, cover, and simmer for another 10 minutes, until the carrots are tender.
Divide among 4 soup bowls and top with desired toppings.
Serving size: 2 cups
Optional toppings are not included in nutrition info. Add as much or as little as you'd like for a complete meal or just an appetizer paleo soup!