Citrus Free Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

This soul-warming Mexican chicken soup is built on a deeply savory broth that comes together with bone-in chicken, garden vegetables, and a handful of aromatics — no shortcuts, no canned anything. The technique of skimming the foam early and simmering low and slow is what gives the broth that clean, rich depth you just can't fake. Carrots, chayote, zucchini, corn, and cabbage all go in at staggered intervals so every vegetable hits the bowl perfectly tender rather than mushy. The whole pot is seasoned with nothing more than garlic, onion, tomato, peppercorns, and salt, which means there's nothing hiding in the ingredient list that could sneak in a citrus derivative. Lime wedges are listed as an optional garnish on the side, so anyone avoiding citrus entirely can simply skip them and still get a completely satisfying, full-flavored bowl. It's the kind of recipe that fills the kitchen with an incredible aroma and makes a generous pot that feels like it was made with serious care.

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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)
Can be omitted
lime
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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