Yeast Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth seasoned with garlic, cumin, bay leaves, and a touch of serrano heat. Because the broth is made completely from scratch, there's no need to scrutinize store-bought stock labels for hidden additives or fermented ingredients that can sneak into packaged versions. The long, slow simmer draws rich flavor from the chicken bones and aromatics, so the result tastes like it took all day even though the process is beautifully straightforward. Chayote squash, zucchini, carrots, and celery all go in at staggered intervals so every vegetable hits that perfect tender-but-not-mushy sweet spot. Once the chicken is pulled from the bone and stirred back into the pot with a handful of fresh cilantro, the soup transforms into something genuinely soul-warming. A squeeze of lime and a few crisp radish slices on top add brightness and a little crunch that make each bowl feel complete. It's the kind of recipe you'll want on rotation all year long.
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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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