Pistachio Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply savory, slow-simmered broth that does all the heavy lifting. Bone-in chicken pieces cook low and slow with onion, garlic, cumin, and a serrano pepper, creating a rich, fragrant base that tastes like it took all day — even though it comes together in a single pot. Chunky rounds of carrot, zucchini, celery, and chayote squash 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 broth, making every bowl hearty and satisfying without any fillers or thickeners. Fresh cilantro stirred in at the end brightens the whole thing up, and a squeeze of lime at the table takes it over the top. Every ingredient here is naturally whole and unprocessed, so there's no label-reading required and no worry about hidden additives sneaking in. It's the kind of comforting, nourishing bowl you'll want to make on repeat all season 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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