Gelatin Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a deeply aromatic broth that simmers low and slow until every element is perfectly tender. The broth gets its richness the old-fashioned way: from the chicken bones themselves, along with smashed garlic, quartered onion, bay leaves, and a touch of cumin that gives the whole pot a warm, earthy depth. Chayote squash, zucchini, carrots, and celery round out the bowl with color and texture, making this feel genuinely hearty rather than just a light starter. Because everything here is built from scratch with clean, recognizable ingredients, there's no need to scrutinize labels or worry about hidden additives that can sneak into packaged broths or seasoning blends. The shredded chicken gets pulled from the bone and stirred right back into the pot, so every spoonful is loaded with tender meat and silky broth. A handful of fresh cilantro stirred in at the end brightens the whole thing, and a squeeze of lime at the table takes it over the top. It's the kind of deeply comforting, nourishing bowl that feels like it took all day — even when your hands-on effort is minimal.
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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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