Low Iodine 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 exactly the kind of deeply nourishing, vegetable-packed meal that feels like a hug in a bowl. The broth builds slowly from bone-in chicken, fresh tomatoes, onion, and garlic, developing a rich, clean flavor that no store-bought shortcut can replicate. Managing iodine intake often means scrutinizing packaged broths and seasoning blends for hidden additives, but this recipe sidesteps all of that by starting from scratch with whole, unprocessed ingredients. The vegetables — tender carrots, zucchini, chayote, and sweet rounds of corn — simmer right in the pot, soaking up every bit of that savory broth. Fresh cilantro and optional mint add brightness without any concern about iodized salt or seafood-derived flavor enhancers. You control the salt here, which makes it easy to keep things within your dietary needs while still getting a bowl that tastes genuinely full and satisfying. Serve it with warm corn tortillas and a squeeze of lime for a complete, comforting meal that doesn't feel like a compromise.

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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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