Carrageenan Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting 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. That matters more than it might seem, because carrageenan is a common additive lurking in packaged broths, canned coconut milk, and processed soups, making store-bought versions a minefield for anyone avoiding it. Here, the rich, golden broth comes entirely from simmering chicken on the bone with onion, garlic, and bay leaves — no cartons, no additives, no guesswork. Chayote squash, zucchini, carrots, and celery all go into the pot in stages so every vegetable hits that perfect tender-but-not-mushy sweet spot. The shredded chicken gets pulled from the bone and stirred back into the broth along with a generous handful of fresh cilantro, giving the whole bowl a bright, herby finish. A squeeze of lime and a handful of crisp sliced radishes on top add just enough contrast to make each spoonful feel alive. It's the kind of soup that tastes like it simmered all day, even though the process is completely straightforward from start to finish.
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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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