Artificial Food Coloring Free Caldo de Pollo
This soul-warming Mexican chicken soup is built entirely from whole, fresh ingredients — bone-in chicken, garden vegetables, aromatics, and herbs — with absolutely nothing artificial hiding in the pot. The broth develops its golden color and deep flavor the honest way: a long, slow simmer with tomatoes, garlic, onion, and black peppercorns, no dye or shortcut required. Chunky rounds of carrot, zucchini, chayote, corn, and cabbage make every bowl feel hearty and nourishing, the kind of meal that genuinely earns the word "comforting." Skimming the foam early and layering the vegetables in stages keeps the broth clean and the textures just right — tender but never mushy. For anyone navigating synthetic dye concerns, this recipe is a natural fit because every bit of color on the table comes straight from the produce itself. A squeeze of lime, a warm corn tortilla, and a pinch of dried oregano at the table round things out beautifully without introducing anything you'd need to second-guess.
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Learn more →Ingredients
6 servings
- 3 lb bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
- 10 cups water
- 1 medium white onion, quartered
- 6 garlic cloves, smashed
- 2 medium tomatoes, halved
- 1 tsp whole black peppercorns
- 1 tsp salt, plus more to taste
- 4 medium carrots, cut into 2-inch pieces
- 3 medium zucchini, cut into 2-inch pieces
- 2 medium chayotes, peeled and cut into 2-inch chunks
- 2 ears of corn, cut into 3 rounds each
- ½ small head of cabbage, cut into 3 wedges
- 4 sprigs fresh cilantro
- 2 sprigs fresh mint (optional)
For serving
- lime wedges, for serving (optional)
- warm corn tortillas, for serving (optional)
- dried oregano, for serving (optional)
Instructions
- 1
Place the chicken pieces in a large pot (6-quart or larger) and cover with 10 cups of water. Bring to a boil over high heat, then use a ladle or spoon to skim off any gray foam that rises to the surface, about 3–4 minutes.
- 2
Add the quartered onion, smashed garlic, halved tomatoes, black peppercorns, and 1 tsp salt. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.
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