Paleo Caldo de Pollo
Warm your soul with a bowl of comforting Paleo Caldo de Pollo, a healthier twist on the classic Mexican chicken soup. This recipe features tender, bone-in chicken thighs seared to perfection, paired with an array of nutrient-packed vegetables like sweet potatoes, zucchini, carrots, and celery. Simmered in a flavorful, aromatic chicken broth seasoned with garlic, bay leaves, and fresh cilantro, this wholesome soup is naturally gluten-free, grain-free, and dairy-free, making it perfect for paleo enthusiasts. A squeeze of fresh lime completes the dish, adding bright acidity that elevates every spoonful. Ready in just an hour, this hearty meal is easy to prepare and makes six servings of pure comfort. Perfect for cozy evenings or meal prep, Paleo Caldo de Pollo is a delicious way to nourish your body and satisfy your taste buds.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium-high heat.
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.
In the same pot, add the chopped onion and sauté for about 3 minutes until translucent.
Stir in the minced garlic and continue to sauté for another minute until fragrant.
Add the sliced carrots, celery, zucchini, and cubed sweet potatoes to the pot. Stir well to combine.
Pour in the chicken broth and return the seared chicken thighs to the pot.
Add the bay leaves, sea salt, and black pepper. Stir well and bring to a boil.
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.
Remove the chicken thighs from the soup. Let them cool slightly, then remove the skin and bones, shredding the meat into bite-sized pieces.
Return the shredded chicken to the pot and stir to incorporate.
Discard the bay leaves and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh cilantro and a wedge of lime for squeezing over the soup.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 40.5 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5966 mg | 127% | |
*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.
