Tree Nut Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Tree Nut 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, aromatics, and a handful of bold spices — no shortcuts, no fillers. Chunks of carrot, zucchini, chayote squash, and celery make it hearty and colorful, while fresh cilantro and a touch of serrano pepper give the broth that bright, slightly smoky depth you'd expect from a proper caldo. Every single ingredient here is whole and unprocessed, so it fits naturally into a grain-free, paleo lifestyle without any awkward substitutions. Tree nut concerns are simply a non-issue — there's nothing in this pot that even comes close, which makes it a genuinely stress-free choice for anyone navigating that restriction. The technique is straightforward: build the broth, layer in the vegetables at the right time so nothing turns to mush, then shred the chicken back in for a satisfying, protein-packed finish. A squeeze of lime and a few crisp radish slices on top pull the whole bowl together with a little freshness and crunch. It's the kind of recipe that tastes like it took all day but rewards you with minimal effort and maximum comfort.

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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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