Almond Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, chayote, and celery. The ingredient list is completely whole-food and naturally free of tree nuts — no substitutions or label-checking required, just real, clean cooking from start to finish. Bone-in chicken pieces do the heavy lifting here, releasing collagen and flavor into the broth as they simmer low and slow with garlic, onion, cumin, and a halved serrano for gentle heat. Chayote squash is the unexpected star — it soaks up the savory broth beautifully and adds a satisfying bite alongside the softer zucchini and carrots. Once the chicken is pulled from the bone and stirred back in with fresh cilantro, the whole pot transforms into something that tastes like it took all day. A squeeze of lime and a handful of sliced radishes at the table bring brightness and crunch that make every bowl feel complete. It's the kind of soup that earns a permanent spot in your weeknight rotation.
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Learn more →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 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1 tsp ground cumin
- 3 medium carrots, cut into 1-inch rounds
- 2 medium zucchini, cut into 1-inch half-moons
- 1 chayote squash, peeled, pitted, and cut into 1-inch cubes
- 2 celery stalks, cut into 1-inch pieces
- ½ cup fresh cilantro, roughly chopped
- 2 dried bay leaves
- 1 serrano or jalapeño pepper, halved (seeds removed for mild heat)
For serving
- lime wedges, for serving (optional)
- sliced radishes, for serving (optional)
Instructions
- 1
Place the chicken pieces in a large 6–8 qt pot 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, bay leaves, serrano pepper, cumin, 2 tsp kosher salt, and 1 tsp black pepper. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.
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