Celery Free Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender vegetables and pull-apart chicken that practically melts into every spoonful. Bone-in, skin-on chicken pieces are the secret here — they give the broth a depth and body that boneless cuts simply can't match, and the whole peppercorns, smashed garlic, and tomatoes layered in early make the base taste like it's been going all day. Chunky carrots, zucchini, chayote, corn, and cabbage turn this into a full, satisfying meal rather than just a starter. Because every ingredient is whole and fresh — no packaged broths, no seasoning blends, no processed shortcuts — there's nothing hidden to worry about, which makes it a genuinely clean and trustworthy bowl. A squeeze of lime and a pinch of dried oregano at the table brighten everything up and let each person customize their serving. Warm corn tortillas on the side are practically mandatory for soaking up that golden broth. It's the kind of soup that feels like a reset button, no matter the season.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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 medium tomatoes, halved
1 tsp whole black peppercorns
1 tsp salt, plus more to taste
4 medium carrots, cut into 2-inch pieces
3 medium zucchini, cut into 2-inch pieces
2 medium chayotes, peeled and cut into 2-inch chunks
2 ears of corn, cut into 3 rounds each
½ small head of cabbage, cut into 3 wedges
4 sprigs fresh cilantro
2 sprigs fresh mint (optional)

For serving

lime wedges, for serving (optional)
warm corn tortillas, for serving (optional)
dried oregano, for serving (optional)

Instructions

1
Place the chicken pieces in a large pot (6-quart or larger) 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, halved tomatoes, black peppercorns, and 1 tsp salt. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!