Soy 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 fragrant broth seasoned with cumin, garlic, and a touch of serrano heat. Soy sneaks into a surprising number of packaged broths and seasoning blends, so making this from scratch means you control every single thing that goes into the pot. The technique is beautifully simple: the chicken simmers low and slow until the broth turns rich and deeply savory on its own, no shortcuts needed. Chayote squash, zucchini, carrots, and celery all go in at staggered intervals so everything finishes perfectly tender without turning to mush. Once the chicken is shredded and stirred back in with a handful of fresh cilantro, the soup becomes hearty enough to be a full meal. A squeeze of lime and a few crisp radish slices on top add brightness and a little crunch that make each bowl feel like something special. It's the kind of recipe that tastes like it took all day but comes together with minimal effort and a single pot.
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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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