Emulsifier Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Emulsifier Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This deeply comforting Mexican chicken soup is built entirely from whole, recognizable ingredients — bone-in chicken, garden vegetables, and a handful of aromatics that do all the heavy lifting. Because every element goes straight into the pot without any packaged broths, spice blends, or condiments, there are no hidden additives to worry about, making it a naturally clean bowl from start to finish. The technique is beautifully simple: a long, gentle simmer coaxes rich flavor from the chicken bones while carrots, zucchini, chayote, and celery become perfectly tender in the fragrant broth. Smashed garlic, cumin, bay leaves, and a halved serrano pepper give the soup its soul without relying on anything processed or pre-mixed. Once the chicken is pulled from the bone and stirred back in with fresh cilantro, the result is hearty and nourishing in a way that feels both rustic and restorative. A squeeze of lime and a handful of crisp radishes at the table add brightness and texture that make every bowl feel complete. It's the kind of recipe you'll come back to on cold evenings or whenever you need something genuinely wholesome on the table.

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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
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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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