Chicken soup with charred corn and courgette

I haven’t met many people that don’t enjoy tucking into a hearty bowl of “caldo de pollo” or, chicken soup. Some of the best I’ve had have been when meandering through municipal markets in central Mexico.

Although it’s very hard to beat the humble classic caldo de pollo, I’ve added some chargrilled courgette and corn. Not only does it add some extra nutrients, which is always a good thing but the chargrilled veg take on a slightly smokey flavour which is a great addition.

Serving Size
4 People


  • 1.5kg whole chicken (see notes)
  • 3 litres water (or just enough to cover the chicken)
  • 2 sticks celery, roughly chopped 
  • 1 onion, roughly chopped
  • 1 head garlic, cut in half  
  • 3 sprigs thyme 
  • 3 bay leaves 
  • 1 large courgette (350g) cut into thick slices 
  • 2 corn cobs
  • 250g carrots, peeled & diced


  • Diced onion
  • Chopped coriander 
  • Lime wedges
  • Chopped chilli, optional


  1. Add the water to a pot with the chicken, celery, garlic, onion, thyme & bay leaves, cover with a lid & bring to a gentle simmer and cook for an hour. Use a ladle to skim off the fat that rises to the surface
  2. Whilst the chicken is cooking, grill the courgette and corn until charred then use a sharp knife and shave the corn from the cob and dice the courgette
  3. Once the chicken is cooked, remove from the pot and leave to cool then strain the broth through a sieve and pour it back into the pot, add the carrots, courgette and corn
  4. Remove the skin from the chicken and pull the chicken into large chunks and add to the pot then simmer for 5-10 minutes until the carrots are soft
  5. Season to taste with salt & pepper then serve


  • You could skip the step of grilling the courgette and corn and just add it raw with the carrots 
  • You can use frozen corn instead of corn cobs
  • Spare portions can be stored in the fridge or frozen 
  • You could use skinless chicken breast and thighs (700g total) instead of a whole chicken. If so, replace the water with chicken broth, either fresh or from powder to add flavour!

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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