Dairy-Free Caldo de Pollo

Warm your soul with this Dairy-Free Caldo de Pollo, a comforting and wholesome chicken soup bursting with vibrant flavors and fresh ingredients. This traditional Mexican dish is meticulously crafted with tender chicken drumsticks, hearty vegetables like carrots, zucchini, and potatoes, and aromatic herbs such as cilantro and bay leaf. Simmered to perfection in a savory broth, it delivers a nourishing meal that's completely dairy-free, making it ideal for anyone with dietary restrictions. Ready in just over an hour, this easy one-pot recipe combines simplicity with deep, homestyle flavors. Serve it with fresh lime wedges for a zesty finish that takes this classic soup to the next level. Perfect for chilly evenings or when you're craving a nourishing bowl of comfort!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chicken drumsticks and brown them on all sides, about 5 minutes. Remove them from the pot and set aside.

Step 3

In the same pot, add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Chop the tomatoes into cubes and add them to the pot. Stir and cook for about 3 minutes until they begin to soften.

Step 6

Peel and slice the carrots and potatoes into rounds, and chop the celery. Add them to the pot and stir well.

Step 7

Return the browned chicken drumsticks to the pot, and pour in the chicken broth and water.

Step 8

Add salt, black pepper, and the bay leaf. Stir well to combine.

Step 9

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.

Step 10

During this time, slice the zucchini into rounds.

Step 11

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.

Step 12

Roughly chop the cilantro and add it to the soup just before serving.

Step 13

Cut the lime into wedges and serve alongside the soup for an added burst of fresh flavor.

Nutrition Facts

Serving size	(4557.8g)

Amount per serving	% Daily Value*
Calories	2139.1

Total Fat 85.9g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 558mg	0%
Sodium 13600.9mg	0%
Total Carbohydrate 170.4g	0%
Dietary Fiber 24.9g	0%
Total Sugars 60.3g
Protein 181.5g	0%

Vitamin D 0IU	0%
Calcium 581.3mg	0%
Iron 19.4mg	0%
Potassium 7664.3mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 33.3%

Carbs: 31.3%