Citric Acid Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Citric Acid Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This soul-warming Mexican chicken soup is built entirely from scratch — bone-in chicken simmered low and slow with onion, garlic, cumin, and a gentle kick of serrano pepper until the broth turns rich, golden, and deeply savory. Chunky rounds of carrot, zucchini, celery, and chayote squash make it a full, satisfying meal in a single bowl. For anyone navigating a citric acid sensitivity, packaged soups and broths are often a minefield of hidden additives and preservatives, but this recipe sidesteps all of that by building flavor purely from whole, unprocessed ingredients. The lime wedges at the end are listed as optional, so you can skip them entirely and the broth still delivers plenty of complexity on its own. Pulling the shredded chicken off the bone and returning it to the pot is a small step that makes a huge difference — you get tender, fall-apart meat infused with every layer of flavor from the simmer. Fresh cilantro stirred in at the finish brightens the whole pot without introducing anything processed or problematic. It's the kind of recipe that feels like it took all day but comes together with very little fuss.

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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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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