Plato principal
Caldo de Pollo (Mexican Chicken Soup)
1 hPara 6Nutri-Score B€€
B
1 h
1 hCaldo de Pollo (Mexican Chicken Soup)
receta de
Blanca | Cooks + Travels
@cooktravelspa
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (bone-in, skin removed)Carne1 kg
waterOtro2,5 litros
onion (halved)Frutas y verduras1 pieza
garlic (peeled)Frutas y verduras4 piezas
carrots (peeled and sliced)Frutas y verduras3 piezas- potatoes (peeled and cubed)Frutas y verduras3 piezas
zucchini (sliced)Frutas y verduras2 piezas- corn on the cob (cut into pieces)Frutas y verduras2 piezas
- cilantro (chopped)Frutas y verduras20 g
lime (cut into wedges)Frutas y verduras2 piezas
saltEspecias10 g
black pepper (ground)Especias2 g
por ración
Nutrición
219kcal
- Carbohidratos
- 13 g
- Proteínas
- 22 g
- Grasas
- 9 g
lo que usará
Utensilios
Olla
Espumadera
paso a paso
Preparación
- Paso 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.
- Paso 2
Add the vegetables
- Add the carrots, potatoes and corn to the pot.
- Simmer until the vegetables are almost tender.
- Paso 3
Finish the soup
- Add the zucchini and cook until tender.
- Season with black pepper and adjust the salt.
- Paso 4
Serve
- Ladle the soup into bowls with the chicken and vegetables.
- Top with chopped cilantro and serve with lime wedges.