Paleo Caldo de Pollo

Warm, wholesome, and bursting with vibrant flavors, this Paleo Caldo de Pollo is a nourishing twist on the classic Mexican chicken soup. Packed with tender bone-in chicken thighs, hearty vegetables like sweet potatoes, zucchini, and carrots, and simmered in a rich, aromatic chicken broth, this gluten-free and grain-free recipe is perfect for those following a paleo diet. The infusion of garlic, bay leaves, and fresh cilantro adds depth and brightness to the dish, while a squeeze of lime elevates each comforting bowl to perfection. Ready in just under an hour, this one-pot wonder is ideal for weeknight dinners or as a make-ahead meal. Satisfy your cravings for a comforting, healthy soup with this crowd-pleasing recipe that marries tradition with clean eating.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 2 medium zucchini, sliced
• 2 medium sweet potatoes, peeled and cubed
• 6 cups chicken broth
• 2 whole bay leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip and sear the other side for an additional 5 minutes. Once seared, remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion and sauté for about 3 minutes until translucent.

Step 4

Stir in the minced garlic and continue to sauté for another minute until fragrant.

Step 5

Add the sliced carrots, celery, zucchini, and cubed sweet potatoes to the pot. Stir well to combine.

Step 6

Pour in the chicken broth and return the seared chicken thighs to the pot.

Step 7

Add the bay leaves, sea salt, and black pepper. Stir well and bring to a boil.

Step 8

Reduce the heat to low, cover partially with a lid, and let the soup simmer for about 30 minutes or until the chicken is cooked through and vegetables are tender.

Step 9

Remove the chicken thighs from the soup. Let them cool slightly, then remove the skin and bones, shredding the meat into bite-sized pieces.

Step 10

Return the shredded chicken to the pot and stir to incorporate.

Step 11

Discard the bay leaves and adjust seasoning with additional salt and pepper if needed.

Step 12

Serve hot, garnished with fresh cilantro and a wedge of lime for squeezing over the soup.

Nutrition Facts

Serving size	(3344.3g)

Amount per serving	% Daily Value*
Calories	2233.7

Total Fat 124.6g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 564mg	0%
Sodium 6539.6mg	0%
Total Carbohydrate 123.0g	0%
Dietary Fiber 27.1g	0%
Total Sugars 40.5g
Protein 169.6g	0%

Vitamin D 0IU	0%
Calcium 546.1mg	0%
Iron 17.1mg	0%
Potassium 5966.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 29.6%

Carbs: 21.5%