Mustard Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply savory, slow-simmered broth that gets its richness from bone-in chicken pieces, aromatics, and a gentle kick of serrano pepper — no shortcuts, no fillers. The vegetables — carrots, zucchini, chayote, and celery — are added in stages so everything comes out perfectly tender without turning to mush. It's the kind of bowl that tastes like it took all day, even though the process is beautifully straightforward. For anyone navigating mustard sensitivities, this recipe is a natural fit because every ingredient is whole and unprocessed — there are no spice blends, condiments, or packaged shortcuts where mustard loves to hide. The broth is seasoned with cumin, garlic, and bay leaves, keeping the flavor bold and clean without any of the usual label-reading stress. Shredding the chicken directly back into the pot means every spoonful is loaded with tender meat and vibrant vegetables. Finish it with a squeeze of lime and some crisp sliced radishes, and you've got a complete, comforting meal that's as nourishing as it is satisfying.
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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)
Can be omittedradishes
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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