Pecan Free Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

Few things are as deeply comforting as a big pot of Mexican chicken soup simmering on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh cilantro. This is a hearty, broth-based soup built around bone-in chicken pieces that slowly release their flavor into the pot, creating a rich, naturally golden broth without any shortcuts. Chunky vegetables — carrots, zucchini, chayote, corn, and cabbage — make every bowl feel like a complete, satisfying meal rather than just a starter. The technique is straightforward: skim the foam early, layer in the vegetables in stages so nothing gets mushy, and let time do the heavy lifting. A squeeze of lime and a pinch of dried oregano at the table brighten the whole thing up beautifully. Because this recipe is built entirely from whole, fresh ingredients — chicken, vegetables, aromatics, and water — there's no need to scrutinize labels or worry about unexpected additives sneaking in. It's the kind of recipe that tastes like it took all day but rewards you with very little fuss.

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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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