Gut Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Gut Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)

Bone-in chicken simmered low and slow with aromatics, garden vegetables, and a fragrant broth — this is the kind of soup that feels like it was made to heal you from the inside out. The technique here is key: starting with bone-in, skin-on pieces and skimming the foam early builds a deeply nourishing, collagen-rich broth without any shortcuts or packaged stock. Carrots, zucchini, chayote, and celery are added in stages so every vegetable hits that perfect tender-but-not-mushy sweet spot, which matters a lot when you're eating with digestion in mind. Garlic, onion, cumin, and a halved serrano bring bold flavor without overwhelming the gut — and removing the pepper before serving keeps the heat gentle and adjustable. The whole thing is naturally grain-free, dairy-free, and built entirely from whole ingredients, so there's nothing hiding in the bowl that shouldn't be there. A squeeze of lime and a handful of crisp radishes at the table add brightness and a little texture that makes each serving feel fresh and lively. Whether you're recovering, resetting, or just craving something deeply satisfying, this caldo delivers every single time.

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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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