Nutmeg 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 complexity from smashed garlic, cumin, bay leaves, and a touch of serrano heat — no warm spice blends required. Bone-in chicken pieces simmer low and slow until the meat is fall-off-the-bone tender, then get shredded right back into that golden broth for maximum flavor in every spoonful. Chunky rounds of carrot, zucchini, celery, and chayote squash make this a genuinely hearty, vegetable-packed bowl that eats like a full meal. The ingredient list is completely clean and grain-free, making it a natural fit for paleo eating without any awkward substitutions or specialty products. Many spice blends and packaged broths sneak in warm baking spices you might not expect, but this recipe builds everything from scratch so you know exactly what's in the pot. A squeeze of lime and a handful of sliced radishes at the table add brightness and crunch that take it from comforting to genuinely crave-worthy. It's the kind of recipe you'll want to make on a Sunday and eat all week long.
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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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