Honey Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a slow-simmered bone-in broth that develops rich, savory depth without any sweeteners in sight — making it a naturally easy fit for anyone avoiding honey or other added sugars. The base is pure and unfussy: chicken, water, aromatics, and a handful of warm spices that do all the heavy lifting. Chayote squash, zucchini, carrots, and celery join the pot in stages so every vegetable hits that perfect tender-but-not-mushy sweet spot. A halved serrano pepper simmers in the broth for gentle heat, then gets pulled out before serving, leaving behind just enough warmth to keep things interesting. Once the chicken is fall-off-the-bone tender, it gets shredded and stirred right back into that golden, fragrant broth alongside a generous handful of fresh cilantro. A squeeze of lime and some crisp sliced radishes at the table add brightness and crunch that make the whole bowl feel alive. It's the kind of soup that tastes like it took all day, even when you're following a clean, whole-ingredient approach.
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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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