Sesame Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Sesame Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a handful of aromatics that do all the heavy lifting. The long simmer draws deep, savory flavor from the bones while the carrots, zucchini, chayote, and celery soak up every bit of that cumin-and-garlic-scented broth. Chayote squash is the quiet star here, adding a tender, mild bite that makes this soup feel authentically traditional without any shortcuts. Because every ingredient is naturally whole and unprocessed, there's zero concern about hidden sesame hiding in a spice blend, sauce packet, or store-bought broth — this one is made entirely from scratch. The shredded chicken gets stirred back into the pot at the end, making every bowl hearty and satisfying rather than broth-heavy. A squeeze of lime and a handful of crisp radishes on top bring a bright, fresh contrast that takes it from comforting to genuinely crave-worthy. It's the kind of pot you'll want simmering on the stove all weekend.

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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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