Macadamia 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 you simply cannot fake with a store-bought shortcut. Tender shredded chicken mingles with carrots, zucchini, chayote squash, and celery in a fragrant base of garlic, onion, cumin, and a touch of serrano heat — every ingredient pulling its weight. The whole thing is naturally grain-free and built entirely from whole foods, so it fits a paleo approach without any awkward substitutions or specialty products. Chayote squash is the quiet star here, soaking up the broth beautifully while adding a mild, slightly crisp texture that holds up through the simmer. A handful of fresh cilantro stirred in at the end brightens the entire pot, and a squeeze of lime at the table takes it from hearty to genuinely crave-worthy. This is the kind of soup that tastes like it took all day but comes together with straightforward technique and pantry staples you likely already have on hand.
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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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