Low Carb Caldo de Pollo (Chicken Soup)

Comfort food at its best - Caldo de Pollo. This recipe removes the potatoes and rice you would typically find with this dish. 

Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 Servings
Author Stephen Chavez


  • 10 cups water
  • 6 chicken drumsticks or thighs
  • 1 tbsp kosher salt
  • 1/2 cup chopped onion
  • 2 roma tomatoes, diced
  • 1/2 head of green cabbage
  • 3 carrots, sliced in 1-inch pieces
  • 3 celery stalks, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp salted butter
  • 1/4 cup chopped cilantro
  • 1 lime, juiced


  1. In a large (at least 10-quart) pot, add the water, chicken, salt, and garlic. Bring to a boil for about 15 minutes. 

  2. While the chicken is boiling, in a medium frying pan heat the olive oil and add the onions and tomatoes. Saute for about 5 minutes until the onions are translucent. 

  3. Add the carrots, celery, cabbage to the soup and let the mixture come to a boil. Reduce the heat and add the apple cider vinegar and butter. Stir frequently. Allow the soup to simmer for about 20 minutes. 

  4. Add the tomato and onion mixture and cilantro during the last 10 minutes of cooking. 

  5. Ladle the soup and serve with lime wedges and homemade salsa.