Paleo Mexican Chicken Soup (Caldo de Pollo)
This is the kind of soup that makes your whole kitchen smell incredible — deeply savory broth, tender shredded chicken, and a colorful lineup of vegetables that come together in one big, satisfying pot. Bone-in, skin-on chicken pieces are the secret weapon here, simmering low and slow to build a rich, naturally gelatinous broth without any store-bought shortcuts or additives to second-guess. Carrots, zucchini, chayote squash, and celery all go in at staggered intervals so every vegetable hits that perfect fork-tender texture rather than turning to mush. A halved serrano, smashed garlic, cumin, and fresh cilantro give the broth that unmistakable Mexican soul — warm, aromatic, and just a little bit spicy. Everything in this recipe is whole-food and grain-free by nature, so there's no swapping or substituting required to make it work for a clean-eating lifestyle. Serve it with lime wedges and sliced radishes for a bright, crunchy finish that takes each bowl over the top. With six generous servings, it's a brilliant recipe to make on a Sunday and eat well from 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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