Gluten Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, fresh vegetables, and aromatic spices — so it's naturally free of gluten without any substitutions or workarounds required. The broth gets its incredible depth from simmering chicken pieces low and slow with smashed garlic, white onion, cumin, and a halved serrano pepper, creating a fragrant base that tastes like it took all day. Carrots, celery, chayote squash, and zucchini are added in stages so every vegetable hits the bowl perfectly tender, never mushy. Once the chicken is fall-off-the-bone done, it gets shredded and stirred right back into that golden broth alongside a generous handful of fresh cilantro. A squeeze of lime and a few crisp radish slices on top add brightness and a little crunch that makes the whole bowl sing. It's the kind of deeply comforting, nourishing soup that works just as well for a weeknight dinner as it does when someone needs a little extra taking care of.
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!