Mushroom Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, chayote, and celery. The whole pot gets its warmth from cumin, garlic, and a halved serrano pepper that adds a gentle, manageable heat without overwhelming the clean, savory broth. Because every ingredient here is a whole, unprocessed food — bone-in chicken, fresh vegetables, dried spices — there's nothing hidden to worry about, and the soup is naturally free of fungi in any form. Chayote is the quiet star of this recipe; it soaks up the broth beautifully and adds a mild, slightly crisp bite that makes each spoonful interesting. Pulling the chicken off the bone and returning it to the pot is a small extra step that pays off enormously, giving you that fall-apart, silky texture you'd expect from a long-cooked caldo. A squeeze of lime and a handful of sliced radishes at the table brighten everything up and make it feel like a full, restaurant-worthy bowl. Whether you're eating grain-free or just craving something deeply nourishing, this is the kind of soup that earns a permanent spot in your weeknight rotation.
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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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