Soy 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 away on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh cilantro. This version builds its rich, golden broth entirely from scratch — bone-in chicken pieces, whole spices, and charred aromatics doing all the heavy lifting without a single processed shortcut. That makes it a natural fit for anyone avoiding soy, since there are no sauces, broths, or seasonings hiding unwanted additives in the ingredient list. The vegetables are the real showstopper: tender chayote, sweet corn rounds, zucchini, carrots, and cabbage all simmer together until everything is perfectly soft and soaked through with flavor. A squeeze of lime and a pinch of dried oregano at the table brighten the whole bowl and let each person customize their serving. It's the kind of meal that works just as well for a weeknight dinner as it does for feeding a crowd, and warm corn tortillas on the side make it completely satisfying.

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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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