Caffeine Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is the kind of bowl that feels like a hug — deeply savory broth, tender shredded chicken, and a colorful mix of carrots, zucchini, chayote, and celery all simmered together until everything is perfectly soft and fragrant. The broth builds its richness the old-fashioned way, from bone-in chicken pieces, smashed garlic, quartered onion, cumin, and bay leaves, so there's no need for store-bought stock or any packaged shortcuts that might sneak in unwanted additives. Every single ingredient here is naturally free of caffeine, which makes this an easy win for anyone keeping a close eye on what goes into their food without wanting to sacrifice flavor or comfort. The chayote squash is a standout addition — it soaks up the broth beautifully and adds a subtle, slightly sweet note that sets this version apart from a standard chicken soup. A halved serrano pepper simmers in the pot for a gentle background heat, then gets removed before serving, so you get that warmth without any overwhelming spice. Finish your bowl with a squeeze of lime and a handful of sliced radishes for brightness and crunch, and you've got a complete, nourishing meal that feels both traditional and totally wholesome.
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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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