Oats 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, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth that simmers low and slow until everything is tender and deeply flavorful. Carrots, zucchini, chayote, corn, and cabbage all go into the pot, making each bowl a genuinely hearty, colorful meal rather than just a light starter. Because the recipe relies on nothing but fresh produce, aromatics, and naturally gluten-free corn tortillas for serving, there is absolutely nothing here that could sneak in any grain-based ingredient. That matters more than it might seem — many packaged soups and broths use thickeners or flavor enhancers that can be surprisingly problematic, so cooking from scratch like this puts you fully in control. The broth gets its richness from skimming the foam early and letting the chicken bones do their work, no shortcuts or additives needed. A squeeze of lime and a pinch of dried oregano at the table pull everything together with a brightness that makes the whole pot taste even better. It is the kind of recipe you will want to make on a Sunday and eat from all week long.

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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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