Honey 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 entirely on whole, honest ingredients — bone-in chicken, garden vegetables, and a broth that develops its depth the old-fashioned way, through a long, gentle simmer. Carrots, zucchini, chayote, corn, and cabbage all go into the pot, making every bowl a genuinely hearty, colorful meal rather than just a light starter. Because the flavor comes entirely from aromatics like garlic, onion, tomatoes, and black peppercorns, there is absolutely no need for sweeteners of any kind — this is naturally free of anything derived from bees or added sugars without a single substitution required. That makes it an effortless fit for anyone avoiding honey, whether for dietary, ethical, or allergy-related reasons. A squeeze of lime at the table, a pinch of dried oregano, and a warm corn tortilla on the side round everything out beautifully. It is the kind of recipe that fills your kitchen with an incredible aroma and tastes like it took far more effort than it actually did.

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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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