This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth that gets its soul from smashed garlic, cumin, bay leaves, and a halved serrano pepper — no shortcuts, no canned anything. Bone-in, skin-on chicken pieces are the secret to that golden, deeply savory broth, and once the meat is shredded and stirred back in, every spoonful is loaded with tender chunks of carrot, zucchini, chayote, and celery. Chayote squash is the ingredient that really sets this version apart — it soaks up the broth beautifully and adds a subtle, clean flavor that feels totally authentic. Because every ingredient here is a whole food you can see and name, there's zero guesswork about hidden additives or tropical-derived oils sneaking into your bowl. A squeeze of lime and a handful of sliced radishes at the table bring brightness and crunch that make the whole thing feel restaurant-worthy. It's the kind of soup that tastes like it simmered all day, even if your kitchen schedule says otherwise.
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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.
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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