Brazil Nut Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply savory bone-in broth that simmers low and slow, pulling every bit of flavor from the chicken before the vegetables even hit the pot. Carrots, zucchini, chayote squash, and celery join the party in stages so everything finishes perfectly tender — not mushy — and the broth stays clean and bright. A halved serrano, smashed garlic, cumin, and a handful of fresh cilantro give it that unmistakable caldo de pollo character without any shortcuts or packaged seasoning blends. Every single ingredient here is whole and unprocessed, which makes it a natural fit for paleo eating and means you never have to squint at a label wondering what's hiding in a spice packet. Tree nut concerns are completely off the table — this is pure, simple cooking built from produce, protein, and pantry staples. Finish your bowl with a squeeze of lime and some crisp sliced radishes for a little brightness and crunch that takes the whole thing over the top. It's the kind of recipe that tastes like it took all day but rewards you with leftovers that only get better overnight.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!