Panamanian Caldo de Pollo (Traditional Chicken Soup)

If I had to choose one dish that summed up my childhood, it would be a warm bowl of Panamanian caldo de pollo. Every family has their way of making it, in my family we like it with lots of hearty veggies. I went through picky phases as a child, but this was the one thing I always said yes to. I have vivid memories of my abuelito showing up on the weekends with a to-go container filled to the brim after a long shift of taxi driving. My favorite version was always the one my abuelita made. She added extra yuca and corn, just the way I liked it. If you are in the mood for something richer, try my Marry Me Chicken Pot Pie Soup.

Why You’ll Love This Panamanian Caldo de Pollo

The broth in this Panamanian caldo de pollo is deeply seasoned and packed with flavor but it doesn’t feel heavy. The vegetables are cut into large pieces so they soften slowly and hold their shape. The green plantain gives the broth body, and the yuca makes it feel substantial without being rich. I like to pair it with white rice and ripe avocado and it makes the perfect meal.

What You’ll Need

For the Chicken

• 1 tablespoon avocado oil
• 4–8 bone-in chicken pieces with skin on
• 1 teaspoon adobo
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin

For the Broth

• 10 cups water
• 1 tablespoon adobo
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 1 tablespoon oregano
• 3–4 tablespoons Better Than Bouillon chicken
• 1 packet sazón con achiote

For the Vegetables

• 1 yellow onion, diced
• 2 tomatoes, diced
• 4 cloves garlic, minced
• 1 yuca, peeled and cut into large chunks
• 1 russet potato, peeled and cut into chunks
• 1 chayote, peeled and cut into chunks
• 1 green plantain, peeled and sliced
• 2 ears fresh corn, cut into thirds
• 1 bunch cilantro, roughly chopped

For Serving

• Fresh lime wedges
• Picante chombo

Step-by-Step Instructions

1. Season the chicken evenly with adobo, onion powder, garlic powder, and cumin.
2. Heat avocado oil in a large heavy-bottomed pot over medium-high heat. Sear the chicken for about 2 minutes per side until lightly browned. Remove and set aside. The chicken will not be fully cooked at this point.
3. In the same pot, sauté the diced onion until softened, about 2 minutes. Add the tomatoes, minced garlic, and sazón. Cook until fragrant and slightly softened.
4. Return the chicken to the pot and pour in 10 cups of water.
5. Stir in the remaining broth seasonings and Better Than Bouillon. Bring to a gentle boil.
6. Add the yuca, potato, chayote, plantain, and corn. Reduce to a steady simmer and cook for 20–30 minutes, until the vegetables are tender and the chicken is fully cooked.
7. Stir in the chopped cilantro. Taste and adjust salt once the broth has reduced slightly.
8. Serve hot with fresh lime juice and picante chombo.

Alternative Cooking Method

When making this Panamanian caldo de pollo you have the option to let everything simmer. After searing the chicken and sautéing the aromatics, you can transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add cilantro at the end.

Cooking Tips

• Use bone-in chicken for a richer Panamanian-style broth.
• Keep vegetables in large chunks so they stay intact.
• A heavy pot helps maintain even heat while simmering.
• Always adjust seasoning at the end once the liquid reduces.
• I always start with plenty of water because some of it evaporates as it simmers. It’s easier to adjust salt and seasoning once you see how much broth you’re left with.

Substitutions and Variations

If you cannot find yuca, add extra potato. Green plantain gives the broth body, but it can be omitted if needed. Some families add cabbage or carrots. Heat level can be adjusted with picante chombo.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The broth deepens overnight. Reheat gently on the stovetop, adding a splash of water if needed.

Final Thoughts

This Panamanian caldo de pollo is hearty and packed with flavor. So next time you’re in the mood for a warm bowl of soup that’s hearty but still feels light, make this! My Easy Sticky Steak Rice Bowls with Spicy Tomato Gochujang Broth is another brothy dish that feels light but with more of a kick!