Mexican chicken stock (caldo de pollo)
A light, clean chicken stock simmered with onion, garlic, carrot and coriander, and shredded chicken as a bonus.
Make this once, then cook it into 41 different dishes.
- Time1 hr 30
- LevelEasy
- Costabout £2.00 a head
- Makesabout 2.2 litres of chicken stock plus about 450 g of cooked shredded chicken
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken and the cold water in a large pot. Bring slowly to the boil, then lower to a gentle simmer. Skim off the grey foam that rises for the first 15 minutes.
15 min - 2
Add the onion, garlic, carrots, celery, tomato, coriander, bay leaves, peppercorns and salt. Simmer gently, partly covered, for 40 minutes, until the chicken is cooked through and tender.
40 min - 3
Lift the chicken out onto a board. When cool enough to handle, pull the meat from the bones and shred it. Put the bones and skin back into the pot. Chill the meat in the fridge within 1 to 2 hours.
- 4
Simmer the stock with the bones for another 30 minutes, uncovered, until it tastes rich and savoury. Do not boil hard.
30 min - 5
Strain through a fine sieve into a clean pot or bowl, pressing the vegetables lightly. Taste and adjust the salt.
- 6
Cool quickly: stand the pot in a sink of cold water, or divide into shallow containers. Skim any fat from the top when chilled. Get it into the fridge within 2 hours.
About mexican chicken stock (caldo de pollo)
Mexican chicken stock, or caldo de pollo, is a light, clear chicken broth simmered with onion, garlic, carrot, celery and fresh coriander. It is the base for Mexican soups, rice and beans, and it is also eaten on its own as a simple soup when you want something warm and restoring.
It tastes clean and savoury, with a gentle herbal lift from coriander stalks and tomato, and it is seasoned lightly so it can be used in anything from tortilla soup to arroz rojo. Making it at home from bone in chicken gives a better flavour than a stock cube, and you get tender shredded chicken for tacos, tinga or soup.
Start with cold water and keep it at a gentle simmer: a hard boil makes a cloudy, greasy stock. Skim the foam in the first 15 minutes, strain, and cool it quickly. Homemade stock like this is naturally gluten free, dairy free and egg free.
Tips
- Start the chicken in cold water and bring it up slowly to a gentle simmer. Skim off the grey foam in the first 15 minutes for a clear stock.
- Lift the chicken out after 40 minutes, when it is cooked through, and shred the meat. Put the bones back in the pot to simmer for another 30 minutes for more flavour.
- Salt lightly. The stock will be used in other dishes and can be reduced, so season those dishes to taste.
- If you use shop bought stock cubes or pots, choose a gluten free one, and check the label for milk and egg. Many standard ones contain wheat.
- For a richer stock use chicken wings or a carcass along with the thighs. For a lighter one, drop the carrot and use only onion and garlic.
- Chill the stock overnight and lift the set fat off the top with a spoon, to get a leaner broth.
Storing and freezing
Cool within 1 to 2 hours in shallow containers, then keep in the fridge for up to 3 days or freeze for up to 3 months. Shredded chicken keeps for 3 days in the fridge. Bring stock to a rolling boil before using.
Dishes you can make with mexican chicken stock (caldo de pollo)
Sopa Aguada de Fideo (Mexican Noodle Soup)
NFCaldo de Pollo con Verduras (Mexican Chicken and Vegetable Soup)
GFDFEFCaldo Tlalpeno (Smoky Chicken and Chickpea Soup)
GFDFEFCaldo Tlalpeño (Smoky Chicken and Chickpea Soup)
GFEFNFSopa Verde de Pollo (Green Chicken and Vegetable Soup)
GFDFEFSopa de Fideo con Achiote (Vermicelli Soup with Achiote)
DFNFGuajolote en Mole Rojo (Turkey in Red Mole)
DFEFNFPollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
GFDFEFAlbóndigas en Pipián Verde (Meatballs in Green Pumpkin Seed Sauce)
DFNFHPCaldo Tlalpeno con Pollo y Garbanzos (Chicken, Chickpea and Chipotle Soup)
GFEFNFSopa de Fideo (Mexican Vermicelli Soup)
EFNFCaldo Tlalpeño (Chipotle Chicken and Chickpea Soup)
GFDFEFQuestions
What is caldo de pollo?
Caldo de pollo is Mexican chicken broth, simmered with onion, garlic, vegetables and coriander. It can be served as a soup with chicken, rice and vegetables, or used as stock for rice, beans and other Mexican soups.
How is it different from ordinary chicken stock?
It is similar but usually lighter, seasoned only with onion, garlic, coriander and a little tomato, and kept clear. It is designed to carry the flavours of chilli, tomato and lime in the dishes it goes into.
Is it gluten free and dairy free?
Yes, homemade stock from chicken, vegetables and herbs is naturally gluten free, dairy free, egg free and nut free. If you use a stock cube or pot instead, choose one labelled gluten free and check for milk and egg.
Can I use a whole chicken?
Yes. Use a 1.5 kg chicken, jointed, and simmer for 1 hour. Lift out the breasts after 25 to 30 minutes so they stay moist. Bones go back in for more flavour.
How long does it keep?
Up to 3 days in the fridge and up to 3 months in the freezer. Cool it quickly in shallow containers, and bring it to a rolling boil before using it in soup or rice.
Why is my stock cloudy?
Usually from boiling too hard, or not skimming the foam. Next time start in cold water, simmer very gently, skim often, and strain through a fine sieve or muslin without pressing the solids.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.