Pork Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply savory, slow-simmered broth that gets its richness entirely from bone-in chicken pieces, aromatics, and a handful of vegetables — no shortcuts needed. Quartered onion, smashed garlic, cumin, and a halved serrano pepper steep into the liquid as it simmers, creating a broth that tastes like it took all day even when it didn't. Chayote squash, zucchini, carrots, and celery are added in stages so every vegetable hits the bowl at just the right tenderness. The chicken is pulled from the bone and stirred back in, giving you hearty, shredded meat in every spoonful. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress or ingredient swaps required — just clean, whole-food cooking from start to finish. A squeeze of lime and a few sliced radishes at the table brighten the whole bowl and give it that authentic caldo de pollo finish. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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