Shellfish Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely on whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth seasoned with cumin, garlic, and a touch of serrano heat. The long simmer draws deep, rich flavor from the bones, creating a broth that tastes like it took all day even when you follow the straightforward steps as written. Chayote squash, zucchini, carrots, and celery all go into the pot in stages so every vegetable hits that perfect tender-but-not-mushy sweet spot. Because every ingredient here is naturally land-based and minimally processed, there's zero concern about hidden seafood derivatives sneaking into your bowl — no broths to scrutinize, no mystery seasonings to second-guess. The shredded chicken gets stirred back into the broth at the end, making each spoonful hearty and satisfying in the best possible way. A squeeze of lime and a handful of crisp radishes on top add brightness and a little crunch that really bring the whole thing to life. Whether you're cooking for a crowd or stocking the fridge for the week, this is the kind of deeply nourishing soup that earns a permanent spot in your 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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