Few things feel as nourishing as a big bowl of slow-simmered chicken soup loaded with tender vegetables, and this one delivers exactly that kind of deep, restorative comfort. Bone-in chicken pieces are simmered low and slow with onion, garlic, tomatoes, and black peppercorns, building a rich, golden broth that's genuinely satisfying without relying on any processed shortcuts. The lineup of carrots, zucchini, chayote, corn, and cabbage means every bowl is packed with a wide variety of whole vegetables — exactly the kind of nutrient-dense eating that supports a body working hard to produce milk. Staying well-nourished while breastfeeding can feel like a full-time job on top of an already full-time job, and having a pot of this on the stove makes it so much easier to eat well without overthinking it. The broth is light but deeply flavorful, and the shredded chicken makes each serving genuinely filling. A squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side turn it into a complete, satisfying meal that feels like a treat even when you're eating it purely for fuel.
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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.
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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