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Caldo de Pollo (Mexican Chicken Soup)
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Caldo de Pollo (Mexican Chicken Soup)

1 Std.Für 6Nutri-Score B€€
von @cooktravelspa5 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • chicken thighs (bone-in, skin removed)Fleisch1 kg
  • waterAndere2,5 Liter
  • onion (halved)Obst & Gemüse1 Stück
  • garlic (peeled)Obst & Gemüse4 Stücke
  • carrots (peeled and sliced)Obst & Gemüse3 Stücke
  • potatoes (peeled and cubed)Obst & Gemüse3 Stücke
  • zucchini (sliced)Obst & Gemüse2 Stücke
  • corn on the cob (cut into pieces)Obst & Gemüse2 Stücke
  • cilantro (chopped)Obst & Gemüse20 g
  • lime (cut into wedges)Obst & Gemüse2 Stücke
  • saltGewürze10 g
  • black pepper (ground)Gewürze2 g

pro Portion

Nährwerte

219kcal

Kohlenhydrate
13 g
Eiweiß
22 g
Fett
9 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Schaumlöffel

Schritt für Schritt

Zubereitung

  1. Simmer the chicken broth

    • Place the chicken in a large pot with the water, onion, garlic and salt.
    • Bring to a boil, then lower the heat and simmer, skimming the foam.
    Schritt 1

  2. Add the vegetables

    • Add the carrots, potatoes and corn to the pot.
    • Simmer until the vegetables are almost tender.
    Schritt 2

  3. Finish the soup

    • Add the zucchini and cook until tender.
    • Season with black pepper and adjust the salt.
    Schritt 3

  4. Serve

    • Ladle the soup into bowls with the chicken and vegetables.
    • Top with chopped cilantro and serve with lime wedges.
    Schritt 4
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