Lactose Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, chayote, and celery — the kind of bowl that feels like a warm hug on a cold evening. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required; the recipe just works as written. The flavor comes entirely from aromatics like smashed garlic, quartered onion, cumin, bay leaves, and a halved serrano pepper, which slowly infuse the broth with incredible depth while the chicken cooks low and slow on the bone. Bone-in, skin-on pieces are key — they give the broth that silky, full-bodied quality you'd normally only get from a long-simmered restaurant pot. Once the chicken is pulled and shredded back into the pot, every spoonful is packed with protein and vegetables in a broth that genuinely tastes like it took all day. A squeeze of lime and a handful of sliced radishes at the table add brightness and crunch that take the whole thing over the top. It's a weeknight-friendly, crowd-pleasing soup that happens to check every box without feeling like it's missing a thing.
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!