Caldo de Pollo (Mexican Chicken Soup)
A traditional Mexican chicken soup simmered with whole chicken pieces, zucchini, corn, chayote, and fresh cilantro in a clear, fragrant broth seasoned with garlic and cumin. Whole30 compliant, warming, and restorative.
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or whole legs)
- 8 cups water or compliant chicken broth
- 1 white onion, halved
- 4 garlic cloves, smashed
- 2 tsp salt
- 1/2 tsp ground cumin
- 2 carrots, sliced into rounds
- 2 celery stalks, sliced
- 1 zucchini, cut into thick rounds
- 1 chayote squash (or extra zucchini), peeled, cubed
- 2 ears of corn, cut into thirds
- 1/2 cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 2 jalapeño (optional, for serving), sliced
Instructions
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1
Place 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or whole legs) in a large pot with 8 cups water or compliant chicken broth, 1 halved white onion, 4 smashed garlic cloves, 2 tsp salt, and 1/2 tsp ground cumin. Bring to a boil over high heat.
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2
Skim any foam that rises to the surface. Reduce heat to a gentle simmer, cover partially, and cook for 25 minutes.
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3
Add 2 sliced into rounds carrots, 2 sliced celery stalks, and 2 cut into thirds ears of corn. Continue simmering for 10 minutes.
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4
Add 1 cut into thick rounds zucchini and 1 peeled, cubed chayote squash (or extra zucchini) and simmer another 10-15 minutes until all vegetables are tender.
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5
Remove chicken pieces. Verify internal temperature has reached 165°F (74°C). Let cool briefly, then remove and discard the skin and bones. Shred the meat and return it to the pot.
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6
Taste and adjust salt. Stir in half the 1/2 cup roughly chopped fresh cilantro.
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7
Ladle into deep bowls and top with remaining cilantro. Serve with 2 cut into wedges limes and 2 sliced jalapeño (optional, for serving) on the side.