Mediterranean Diet Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Mediterranean Diet Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)

This deeply satisfying Mexican chicken soup is built on a foundation of bone-in chicken simmered low and slow with onion, garlic, cumin, and a touch of serrano pepper — the kind of broth that tastes like it took all day even when it didn't. Chunky rounds of carrot, celery, zucchini, and chayote squash make it a genuinely hearty, vegetable-forward meal that checks every box for wholesome, ingredient-driven eating. The approach here aligns beautifully with a Mediterranean-style way of eating: lean protein, plenty of vegetables, olive-oil-free simplicity, and a broth that gets its richness from the bones rather than from anything processed or packaged. Chayote squash is the quiet star — mild, slightly crisp, and wonderful at soaking up the cumin-and-garlic-scented broth. Fresh cilantro stirred in at the end brightens the whole pot, and a squeeze of lime at the table adds that final hit of acidity that makes every spoonful pop. Serve it with sliced radishes for crunch and you've got a bowl that feels festive and nourishing at the same time. It's the kind of recipe you'll want to keep on rotation all year long.

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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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