Nutmeg 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 deeply savory broth that comes together with nothing more than bone-in chicken, fresh vegetables, and a handful of aromatics. The technique is beautifully simple — skimming the foam early and letting everything simmer low and slow is what gives the broth that clean, rich flavor that tastes like it took all day. Chunky rounds of corn, tender chayote, sweet carrots, and soft cabbage wedges make every bowl feel hearty and satisfying without being heavy. Because the seasoning relies entirely on whole black peppercorns, garlic, onion, and tomato, there's no need to scan labels or worry about spice blends that might sneak in unwanted ingredients. A squeeze of lime and a pinch of dried oregano at the table let everyone customize their bowl, which makes it a great option for feeding a crowd with different preferences. It's the kind of recipe you'll want to keep in your regular rotation — comforting, nourishing, and completely unfussy from start to finish.

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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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