Walnut Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a deeply savory, slow-simmered broth that tastes like it took all day — even though the process is surprisingly straightforward. Bone-in chicken pieces go into the pot with onion, garlic, cumin, and a serrano pepper, creating a fragrant base that fills your kitchen with the kind of smell that makes everyone wander in asking what's for dinner. Chunky rounds of carrot, celery, zucchini, and chayote squash join the broth in stages so every vegetable hits the bowl perfectly tender, never mushy. The shredded chicken gets pulled from the bone and stirred right back in, making each spoonful rich and satisfying without any thickeners or shortcuts. Fresh cilantro brightens the whole pot at the end, and a squeeze of lime at the table ties everything together beautifully. Every single ingredient here is naturally free from tree nuts, so there's no label-reading or substitution stress — just clean, whole-food cooking from start to finish. It's the kind of nourishing bowl you'll want to make on repeat all season long.
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!