Food News and Trends Trends Meet the Soup That Will Make You Ditch Chicken Noodle Trust me, you won’t want to ever go back. By Victoria Soliz Victoria Soliz Victoria Soliz is an Editorial Apprentice at Allrecipes. They are a talented writer with a personal connection to Hispanic culture and food. She has a wide range of experience from working at Drake Magazine and previous internships. Allrecipes' editorial guidelines Published on October 20, 2024 Close Photo: Dotdash Meredith Food Studios Fall and winter signal the onset of soup season for many folks and in my family, that was no different. However, most of the soups that sat at my table were pulled from my Mexican heritage. Menudo, pozole, sopa de fideo—so many delicious spoonfuls were fed throughout my childhood. Not only was it the perfect way to warm up after a chilly morning but it also served to keep the house warm. My Nana’s house always ran a little chilly so having a big pot of menudo on the stove was the best way to let the warmth seep through the kitchen and into the rest of the house. When I moved away for college, I didn’t have access to these soups, so I had to learn how to make them myself—and one of my favorite soups has completely changed the way I crave chicken soup. What Is Caldo de Pollo? Caldo de pollo, which translates to chicken soup, is just that: a chicken and vegetable soup. What makes this soup stand apart from traditional chicken noodle soup is that it uses whole chicken pieces, rather than shredded or chopped meat. The vegetables typically found in this soup are carrots, cabbage, and potatoes—but like many other soups, the vegetable selection is entirely up to you. This soup has become my go-to winter dinner and has slowly replaced regular chicken noodle soup because of how flavorful and filling it is. Plus, it reminds me of home on those days I miss Colorado. How to Make Caldo de Pollo The nice thing about this soup is that it’s super easy to make and the outcome is delicious. First, bring some water, chicken—either chicken legs or breasts—and seasonings to a boil. I like using salt, pepper, garlic powder, and minced garlic to taste. Once it's boiling, lower the heat to keep a steady simmer, and cook until the meat falls off the bone or until it can be easily pulled apart. Then stir in some chicken bouillon and whichever vegetables you want. Simmer until your veggies are nice and tender. If needed, add more seasoning to taste. Serve hot with tortillas and rice. What did I tell you? This soup couldn't be any easier to whip together, and I promise, it will quickly become your new favorite. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit