Dairy Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth that gets its soul from bone-in chicken pieces, smashed garlic, charred onion, and a whisper of serrano heat. Every ingredient here is whole and unprocessed — chicken, vegetables, herbs, spices, and water — so there is nothing hidden to worry about, no cream, no butter, no dairy of any kind sneaking into the pot. The technique does all the heavy lifting: skimming the foam early keeps the broth clean and clear, while staggering the vegetables ensures the carrots, chayote, and zucchini each hit that perfect tender-but-not-mushy sweet spot. Pulling the chicken off the bone and returning it to the pot means every spoonful is loaded with shredded meat and silky broth that tastes like it simmered all day. A squeeze of lime and a handful of crisp radishes at the table add brightness and crunch that make the whole bowl feel alive. It is the kind of meal that genuinely heals — whether you are under the weather, meal-prepping for the week, or just craving something deeply nourishing without any compromise.
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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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