Whole 30 Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply flavorful bone-in broth that simmers low and slow, pulling every bit of richness from the chicken before the meat gets shredded back into the pot. Carrots, zucchini, chayote squash, and celery make it genuinely hearty, while garlic, cumin, bay leaves, and a serrano pepper layer in that classic caldo warmth without any shortcuts. Every single ingredient here is clean and compliant — no sneaky additives, no canned broth with hidden sugars, just real food doing all the heavy lifting. That from-scratch broth is actually the secret weapon, because it means you control exactly what goes in and can skip the label-reading stress entirely. A squeeze of lime and a handful of sliced radishes at the table add brightness and crunch that make the whole bowl feel restaurant-worthy. It's the kind of recipe that proves eating this way never has to feel like deprivation — this is comfort food in the truest sense.
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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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