Chestnut Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply savory, slow-simmered broth that gets its richness entirely from bone-in chicken, aromatics, and a handful of dried spices — no shortcuts, no fillers. Chunks of carrot, zucchini, chayote squash, and celery soak up every bit of that cumin-scented stock, making each bowl feel hearty and nourishing without being heavy. The chicken is pulled straight from the bone after simmering, so the meat is impossibly tender and practically melts into the broth. A halved serrano pepper adds a gentle background heat, while fresh cilantro stirred in at the end keeps things bright and alive. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Finish it with a squeeze of lime and a few crisp radish slices for a little pop of color and crunch that makes the whole thing feel like it came straight from an abuela's kitchen.
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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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