Turmeric Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a slow-simmered bone-in broth that develops rich, savory depth without any shortcuts. Chunky carrots, zucchini, chayote squash, and celery make it a genuinely hearty one-pot meal, while fresh cilantro and a halved serrano pepper bring brightness and just enough heat. The ingredient list is refreshingly clean — every flavor comes from whole vegetables, aromatics, and spices you can actually pronounce. For anyone navigating a turmeric sensitivity, this recipe is naturally free of it; the warm, golden color in the broth comes entirely from the long simmer and the cumin, not from that commonly added spice. Shredding the chicken directly back into the pot means every spoonful is loaded with tender meat and flavorful broth. Finish your bowl with a squeeze of lime and a handful of crisp radish slices for a little extra freshness and crunch. It's the kind of soup that tastes like it took all day, even when you follow the steps exactly as written.
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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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