Wheat 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 bowl of slow-simmered chicken and vegetable soup, and this Mexican classic delivers that warmth in every spoonful. Bone-in chicken pieces build a rich, golden broth from scratch, while a base of onion, garlic, tomatoes, and black peppercorns gives it that layered, aromatic depth you just can't fake. The real magic happens when the carrots, chayote, zucchini, corn, and cabbage go in — each vegetable soaks up the broth and turns impossibly tender without losing its character. For anyone navigating a wheat-free lifestyle, this soup is a natural fit because every single ingredient is whole and unprocessed, with zero hidden flour, thickeners, or grain-based additives to worry about. Corn tortillas on the side keep things traditional and completely safe, adding that satisfying, slightly smoky contrast to the bright, herb-flecked broth. A squeeze of lime and a pinch of dried oregano at the table pull everything together and make each bowl feel like a little celebration. This is the kind of recipe you'll come back to on cold nights, busy weeknights, and any time you need something that genuinely nourishes.

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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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