Nitrate & Nitrite Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth seasoned with nothing but spices, garlic, and fresh herbs. For anyone navigating processed meats and cured products that sneak preservatives into everyday meals, a deeply satisfying bowl like this is a genuine relief. The broth develops its rich, savory depth the old-fashioned way: a long, slow simmer with onion, smashed garlic, cumin, bay leaves, and a touch of serrano pepper heat. Carrots, celery, zucchini, and chayote squash go in at staggered intervals so every vegetable hits the bowl perfectly tender rather than mushy. Once the chicken is pull-apart soft, it gets shredded right back into that golden broth alongside a generous handful of fresh cilantro. A squeeze of lime and a few crisp radish slices at the table add brightness and crunch that make the whole thing feel restaurant-worthy. It's the kind of clean, nourishing comfort food that proves you don't need a single additive to build serious flavor.
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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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