Hazelnut 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 rich, golden broth that comes together with nothing more than bone-in chicken, fresh vegetables, and a handful of aromatics simmered low and slow. The technique of skimming the foam early and partially covering the pot as it cooks is what gives the broth that clean, deeply savory depth you'd expect from a recipe passed down through generations. Chunky rounds of carrot, zucchini, corn, and chayote make every bowl feel hearty and satisfying, while fresh cilantro and optional mint add a brightness that lifts the whole thing. Because this recipe is built entirely from whole, unprocessed ingredients — chicken, produce, spices, and water — there's no need to scan labels or worry about hidden nut-based additives sneaking in. A squeeze of lime and a warm corn tortilla on the side take it from comforting to absolutely craveable. It's the kind of pot you'll want simmering on the stove on a cold evening, filling the kitchen with an aroma that makes everyone wander in asking when dinner is ready.

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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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