Lupin Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Lupin Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This soul-warming Mexican chicken soup is built on a rich, slow-simmered broth that gets its depth from bone-in chicken, smashed garlic, charred onion, and a gentle kick of serrano pepper — no shortcuts, no fillers. Every ingredient in the pot is a whole food: tender carrots, zucchini, chayote squash, and celery all cook down into something that tastes like it took all day, even if it didn't. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — there's no flour, no legume-based thickeners, and nothing processed hiding in the ingredient list. The broth itself does all the heavy lifting, turning clear and golden as the chicken releases its flavor over a low, steady simmer. Shredding the meat directly back into the pot means every spoonful is loaded with tender chicken and soft vegetables in equal measure. A squeeze of lime and a handful of crisp radishes at the table add brightness and texture that make this feel like restaurant-quality comfort food at home. It's the kind of bowl that earns a permanent spot in your weekly rotation.

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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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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