Dairy-Free Caldo de Pollo
Warm, comforting, and completely dairy-free, this Caldo de Pollo recipe is the perfect blend of hearty vegetables, tender chicken, and vibrant aromatics. Packed with nutrient-rich staples like zucchini, carrots, and potatoes, it’s simmered in a flavorful chicken broth seasoned with garlic, onion, and a hint of fresh cilantro. The recipe’s secret to deep, rich flavor lies in browning the chicken drumsticks before creating the soup base, infusing the broth with a delicious depth. A squeeze of fresh lime at the end adds a bright, citrusy finish that ties everything together. This classic Mexican chicken soup is easy to make, gluten-free, and perfect for cozy family dinners or meal prep for the week. Enjoy this wholesome bowl of goodness in under 75 minutes! Perfect for those seeking a dairy-free, heartwarming recipe that’s sure to nourish and satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 pieces chicken drumsticks
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 medium ripe tomatoes
- 3 medium carrots
- 2 medium zucchini
- 2 medium russet potatoes
- 2 stalks celery stalks
- 0.5 bunch fresh cilantro
- 1 whole lime
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 8 cups chicken broth
- 2 cups water
- 1 leaf bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken drumsticks and brown them on all sides, about 5 minutes. Remove them from the pot and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Chop the tomatoes into cubes and add them to the pot. Stir and cook for about 3 minutes until they begin to soften.
Peel and slice the carrots and potatoes into rounds, and chop the celery. Add them to the pot and stir well.
Return the browned chicken drumsticks to the pot, and pour in the chicken broth and water.
Add salt, black pepper, and the bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 30 minutes.
During this time, slice the zucchini into rounds.
After 30 minutes, add the zucchini and cook for an additional 15 minutes, or until all the vegetables are tender and the chicken is cooked through.
Roughly chop the cilantro and add it to the soup just before serving.
Cut the lime into wedges and serve alongside the soup for an added burst of fresh flavor.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 13601 mg | 591% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 60.3 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 7664 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
