Legume 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 from bone-in chicken, fresh tomatoes, onion, and garlic — no canned shortcuts, no fuss. The vegetables are the real star of the bowl: tender chayote, sweet corn rounds, soft zucchini, hearty carrots, and cabbage wedges all simmer until perfectly cooked through and deeply flavored. Because the entire recipe relies on whole proteins, fresh produce, and simple aromatics, it's naturally free from legumes without any substitutions or workarounds required. Skimming the foam early and simmering low and slow is what gives the broth that clean, clear depth that makes this soup taste like it took all day. A squeeze of lime and a pinch of dried oregano at the table brighten everything up and let each person customize their bowl. It's the kind of comforting, nourishing meal that works just as well on a weeknight as it does when someone needs a little extra taking care of.

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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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