Barley Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth seasoned with cumin, garlic, and dried chiles. The long, slow simmer draws deep flavor from the bones, creating a rich, golden broth that tastes like it took far more effort than it actually did. Carrots, zucchini, chayote, and celery all go into the pot at staggered intervals so every vegetable comes out perfectly tender rather than mushy. There's no grain, no thickener, and no packaged seasoning blend to worry about — just clean, naturally nourishing ingredients from start to finish. That makes it a genuinely easy win for anyone navigating grain-free eating, since caldo de pollo is traditionally one of the most wholesome soups in Mexican cooking anyway. A squeeze of lime and a handful of crisp radishes at the table add brightness and a little crunch that take the whole bowl to the next level. Make a big pot on Sunday and you'll be pulling from it all week.
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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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