Oats Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply satisfying Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth seasoned with cumin, garlic, and a touch of serrano heat. The long, slow simmer coaxes rich flavor from the bones, while carrots, zucchini, chayote, and celery make every bowl hearty and nourishing. Because the recipe relies on nothing but fresh produce, meat, and spices, there's zero concern about hidden grain-based thickeners or fillers that can sneak into packaged soups and broths. Chayote squash is the quiet star here — it soaks up the savory broth beautifully and adds a tender, slightly sweet bite that feels completely at home alongside the shredded chicken. A squeeze of lime and a handful of crisp radishes at the table brighten the whole thing and give it that authentic caldo de pollo finish. It's the kind of soup that tastes like it simmered all day even when you've only been in the kitchen for about an hour.
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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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