Pecan Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Pecan Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This soul-warming Mexican chicken soup is built on a deeply savory, slow-simmered broth that tastes like it took all day — even though the process is beautifully straightforward. Bone-in chicken pieces go into the pot with aromatics like smashed garlic, quartered onion, cumin, and a halved serrano pepper, creating a broth that's rich, fragrant, and just the right amount of spicy. Hearty rounds of carrot, celery, chayote squash, and zucchini get added in stages so every vegetable hits that perfect tender-but-not-mushy sweet spot. The shredded chicken gets pulled from the bone and stirred right back into the pot, making every bowl thick with protein and flavor. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. A squeeze of lime and a handful of sliced radishes on top bring a bright, fresh contrast that makes the whole bowl pop. It's the kind of comforting weeknight dinner that earns a permanent spot in your rotation.

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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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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