Alpha Gal Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Alpha Gal Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)

This deeply satisfying soup is built on a slow-simmered chicken broth loaded with tender vegetables and warm spices — the kind of bowl that feels like it's been cooking all day even on a weeknight. Bone-in chicken pieces are the backbone here, releasing rich collagen and flavor into the broth as they simmer low and slow with onion, garlic, cumin, and a touch of serrano heat. Carrots, celery, zucchini, and chayote squash round out the pot with hearty, wholesome texture in every spoonful. For anyone navigating alpha-gal syndrome, this recipe is a natural fit — it's built entirely from poultry, vegetables, and pantry spices, with zero mammalian meat or hidden animal-derived additives to worry about. The shredded chicken gets stirred back into that golden, herb-flecked broth along with fresh cilantro, making every ladle deeply flavorful and satisfying. A squeeze of lime and a handful of crisp radishes on top bring a bright, fresh contrast that takes the whole bowl over the edge. It's the kind of recipe you'll want to keep on rotation all year long.

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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 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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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