PCOS Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply nourishing soup is everything a comforting bowl should be — rich, fragrant broth loaded with tender shredded chicken and a generous mix of vegetables that make each spoonful feel like a full meal. Bone-in chicken pieces simmer low and slow to build a naturally collagen-rich broth without any packaged stock, which means no hidden additives, seed oils, or inflammatory ingredients to worry about. Carrots, zucchini, chayote, and celery bring fiber and micronutrients that support stable blood sugar — a real priority when managing hormonal health — while garlic, cumin, and a touch of serrano pepper layer in bold, warming flavor. Chayote is a quietly brilliant addition here; it's mild, low-glycemic, and soaks up the broth beautifully without spiking anything. The whole pot comes together with whole-food ingredients and zero grains or legumes, making it naturally grain-free and aligned with an anti-inflammatory way of eating. A squeeze of lime and a handful of crisp radishes at the end brighten everything up and make it feel fresh rather than heavy. It's the kind of recipe you'll want to keep on rotation all year 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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