MSG Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, fresh vegetables, and a handful of dried spices — so there's no hidden flavor enhancers or additive-laden shortcuts anywhere in the pot. That matters more than you might think, because many store-bought broths and seasoning packets are loaded with glutamates that can be hard to avoid when you're craving something this comforting. Here, the rich, savory depth comes naturally from simmering the chicken low and slow with smashed garlic, white onion, bay leaves, and a touch of cumin until the broth is deeply fragrant all on its own. Chayote squash, zucchini, carrots, and celery give the soup its hearty body, each added in stages so everything stays perfectly tender rather than turning to mush. A halved serrano pepper simmers in the broth for gentle heat, then gets removed before serving — a smart move that adds warmth without overwhelming the clean, bright flavors. Fresh cilantro stirred in at the end and optional lime wedges and sliced radishes at the table keep things lively and fresh. It's the kind of bowl that tastes like it took all day but comes together with nothing more than real food and a little patience.
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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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