Rye Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Rye Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This soul-warming Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, chayote, and celery — the kind of bowl that feels like a hug from the inside out. Every ingredient here is naturally whole and grain-free, so there's no need to swap anything out or second-guess a label. The depth of flavor comes entirely from aromatics like smashed garlic, quartered onion, cumin, bay leaves, and a halved serrano pepper, which means the broth is genuinely complex without relying on any packaged seasoning blends that might sneak in unwanted grains. Chayote squash is the quiet star of this recipe — it soaks up the savory broth beautifully and adds a satisfying, slightly firm bite alongside the softer zucchini. Pulling the chicken off the bone and returning it to the pot is a small step that makes a big difference, giving you that rustic, hearty texture you'd find in a traditional Mexican kitchen. A squeeze of lime and a handful of crisp radishes on top brighten everything up and add a fresh contrast to the rich, golden broth. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of deeply satisfying soup that tastes even better the next day.

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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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