Citrus Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, chayote, and celery. The base gets its depth from smashed garlic, quartered onion, cumin, bay leaves, and a halved serrano pepper — no shortcuts, just real ingredients doing real work. For anyone navigating a citrus sensitivity, the good news is that the entire soup comes together beautifully without any citrus in the broth itself; the lime wedges listed for serving are completely optional and easy to skip. What you're left with is a bowl that's warming, savory, and satisfying entirely on its own terms. The chayote squash is a quietly brilliant addition — it soaks up the broth and adds a mild, slightly crisp texture that plays perfectly against the soft carrots and zucchini. Pulling the chicken off the bone and returning it to the pot is the kind of step that transforms a simple soup into something that tastes like it simmered all day. Serve it with sliced radishes for a little crunch and you've got a weeknight dinner that feels genuinely special.
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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)
Can be omittedlime
- 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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