Artificial Flavors Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, real ingredients — nothing processed, nothing synthetic, just honest cooking that delivers deep, satisfying flavor. The broth gets its richness from bone-in chicken pieces simmered low and slow with smashed garlic, quartered onion, bay leaves, and a touch of serrano pepper, so every spoonful tastes like it took all day even when it didn't. Carrots, zucchini, celery, and chayote squash round out the pot with hearty texture and natural sweetness that no flavor packet could replicate. For anyone trying to avoid artificial additives, soups and broths are often the sneakiest offenders — store-bought versions are loaded with "natural flavors," MSG derivatives, and mystery seasonings that aren't always what they seem. Here, every single ingredient is something you can see, smell, and recognize, which makes the whole process as reassuring as it is delicious. Fresh cilantro stirred in at the end brightens the whole bowl, and a squeeze of lime at the table ties everything together beautifully. Serve it with sliced radishes on the side for a little crunch and color, and you've got a weeknight dinner that feels genuinely nourishing from the first spoonful to the last.
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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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