Hazelnut 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 fragrant broth seasoned with cumin, garlic, and a touch of serrano heat. The long, slow simmer coaxes deep flavor from the bones, creating a rich, golden broth that tastes like it took all day even when you follow the steps as written. Carrots, zucchini, chayote, and celery all go into the pot at staggered intervals so every vegetable comes out perfectly tender rather than mushy. Tree nuts of any kind — including hazelnuts — have absolutely no place in a traditional caldo de pollo, and this recipe stays true to that, relying purely on aromatics and good technique for its complexity. The shredded chicken gets stirred back into the broth along with a handful of fresh cilantro, making every bowl hearty and satisfying without any hidden additives or processed shortcuts. A squeeze of lime and a few crisp radish slices on top add brightness and a little crunch right before serving. It's the kind of deeply comforting, clean-ingredient soup that earns a permanent spot in your weeknight rotation.
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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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