Paraben Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a handful of aromatic spices that do all the heavy lifting. Simmering the chicken low and slow with onion, garlic, bay leaves, and a touch of serrano pepper creates a deeply savory broth that tastes like it took all day, even when it didn't. Carrots, celery, zucchini, and chayote squash are added in stages so every vegetable hits that perfect tender-but-not-mushy sweet spot. Because every single component here is a recognizable whole food — nothing processed, no packaged seasonings, no additives hiding in the ingredient list — it's a genuinely clean bowl you can feel good about. The shredded chicken gets pulled from the bone and stirred right back into the broth, making each spoonful rich and satisfying without any shortcuts. A squeeze of lime and a handful of crisp radishes on top bring a bright, fresh contrast that pulls the whole thing together beautifully.
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!