Midwest Husbands

Caldo de Pollo

Mexican Chicken Soup

Prep time

15 mins

Cook time

45 mins

Total time

60 mins

Prep time

15 mins

Cook time

45 mins

Total time

60 mins

Sep 29, 2025

Print recipe

While we are proud partners of Magnifique, all opinions in this article are our own.

Soup season is here

Fall brings about a change in the air, and nature begins to showcase a rainbow of colors. Harvest is very well still upon us, and the idea of hunkering down, cooler days, and cozying up in the evenings excites us.

We love creating restaurant-inspired favorites at home in our kitchen. Tres Potrillos Mexican Restaurant in Medina, Ohio makes the best chicken soup, and we even think it has medicinal qualities. This is the first attempt of making caldo de pollo, but we can’t wait to make it again and again.

Our recipe below is extra special since we made it using our new Magnifique Claypot Cooker. The small kitchen appliance is a step beyond many multi-cookers, as its vessel is made of Kaolin Clay. This means its non-toxic, has a high-heat threshold, and will likely outlast any other pan in our cupboards!

If you’d like to explore the Magnifique Claypot Cooker, be sure to click the link here and use code MH10 for 10% off your cart total. We think you’ll be blown away by the 8 functions for slow cooking, braising, searing/sautéing, keeping warm, as well as programs to make brown rice, white rice, oats, and even pasta!

You will need

Rotisserie chicken, removed from bone and pulled
12 oz frozen peas and carrots
1/2 sweet onion, diced
3 cloves garlic, minced
1 T sunflower oil
1 1/2 c parboiled rice
4 1/2 c hot water
3 t tomato bouillon
2 t chicken bouillon
2 bay leaves
Salsa or pico de gallo
1/2 t crushed red pepper flakes

Ingredients you will need

Instructions

Set the Magnifique Claypot Cooker to Sauté HIGH and add oil (or heat oil in Dutch Oven over medium-high temperature).
Stir in onions until translucent. Add garlic and cook for 1 minute. Set to Sauté LO and add chicken. Combine with peas and carrots, as well as rice.
In a separate bowl, whisk hot water and bouillon. Pour over the chicken mixture. Stir to bring everything together. Add in crushed red pepper flakes and bay leaves. Cover, and change mode to BRAISE for 45 minutes (or lower temperature to low and cook for 30 minutes).
Remove from heat and serve. Top with pico de gallo or salsa if desired.
Enjoy!