Eosinophilic Esophagitis Friendly Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

Eosinophilic Esophagitis Friendly Caldo de Pollo

This slow-simmered chicken soup is the kind of bowl that feels like a hug — deeply savory broth, tender pulled chicken, and a generous pile of vegetables that practically melt into the soup. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe naturally sidesteps many of them by relying on whole, simple ingredients with no dairy, no eggs, no wheat, and no soy hiding anywhere in the pot. The broth builds its richness the old-fashioned way: bone-in chicken pieces, aromatics like garlic, onion, and tomato, and a long, gentle simmer that coaxes out every bit of flavor. Carrots, zucchini, chayote, corn, and cabbage all go in at staggered intervals so every vegetable hits that perfect tender-but-not-mushy sweet spot. Corn tortillas on the side keep things gluten-free and satisfying without any complicated substitutions. A squeeze of lime and a pinch of dried oregano at the table let each person season their own bowl, which is especially handy when you're cooking for a family with varying tolerances. It's a genuinely nourishing, crowd-pleasing meal that doesn't taste like a compromise for even a second.

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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)
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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