Ginger Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply satisfying Mexican chicken soup is built on a rich, slow-simmered broth that gets its warmth from cumin, garlic, and a halved serrano pepper rather than any root spices that might otherwise sneak into a dish like this. Bone-in chicken pieces are the secret to that golden, full-bodied broth — the kind that tastes like it's been going all day even on a weeknight. Hearty vegetables like chayote, zucchini, carrots, and celery are added in stages so everything finishes perfectly tender without turning to mush. A handful of fresh cilantro stirred in at the end brightens the whole pot, and a squeeze of lime at the table takes it completely over the top. For anyone navigating ingredient sensitivities, this recipe is refreshingly straightforward — every flavor comes from whole, recognizable ingredients with no hidden seasonings or spice blends to second-guess. It's the kind of nourishing, soul-warming bowl that works just as well for a quiet Sunday as it does for feeding a crowd.
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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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