Turmeric 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 slow simmer draws rich flavor from the bones while the tomatoes, garlic, and onion melt into the broth, creating a base that tastes like it took all day even when it didn't. Big, hearty chunks of carrot, zucchini, chayote, corn, and cabbage make every bowl feel like a full, satisfying meal rather than a light starter. For anyone navigating a sensitivity to a certain golden spice, this recipe is a natural fit — traditional Mexican caldo relies on its own vibrant flavor profile and never calls for it in the first place. A squeeze of lime at the table, a warm corn tortilla on the side, and a pinch of dried oregano bring everything together in the most comforting way. It's the kind of recipe that earns a permanent spot in your weeknight rotation.

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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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