Anti Inflammatory Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Anti Inflammatory Paleo Mexican Chicken Soup (Caldo de Pollo)

This soul-warming Mexican chicken soup is built on a long, slow simmer that coaxes deep, golden flavor from bone-in chicken and a fragrant base of onion, garlic, cumin, and bay leaves — no shortcuts needed. The broth is completely grain-free and relies entirely on whole ingredients, which means every spoonful is working with your body rather than against it. Carrots, zucchini, chayote squash, and celery all go into the pot at staggered intervals so they stay tender without turning to mush, giving you a soup that's as satisfying to eat as it is nourishing. The serrano pepper adds a gentle background heat without overwhelming the broth, and a handful of fresh cilantro stirred in at the end keeps everything tasting bright and alive. Bone-in, skin-on chicken pieces are key here — they release collagen and richness into the broth as they cook, producing that silky, restorative quality that makes this style of soup so beloved. A squeeze of lime and a few crisp radish slices at the table add contrast and a little freshness that ties the whole bowl together. It's the kind of recipe that tastes like it took all day but rewards you with very little fuss.

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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
Fresh White Onion White Onions Organic White Onions Kroger® White Onions Bag White Onion
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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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