LA MADELEINE SPINACH SALAD RECIPES

Name: Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chicken Soup)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Mexican
Ingredients: 3 pounds chicken pieces; 3 carrots, peeled and cut into chunks; 1 brown or yellow onion, halved; 3 celery stalks, leaves included, cut into large chunks; 2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.; 1 garlic clove; 6 black peppercorns; 6 Italian parsley sprigs; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 2 bay leaves; 1 tablespoon kosher or coarse sea salt; 3 1/2 quarts water; 6 skinless, bone-in chicken thighs; 2 quarts chicken broth; 2 medium zucchini, thinly sliced; 4 thin carrots, peeled and thinly sliced; 1 cup frozen peas; 6 medium tomatoes, sieved (see notes in post); Salt and pepper to taste; 1 avocado, diced, for garnish; Handful of chopped cilantro for garnish; Pickled jalapeños, for garnish

CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICK…

Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chick… image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

Ingredients

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

Steps:

Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
Using tongs, transfer the chicken to a bowl.
Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
Shred the chicken and set aside for future use.
Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
Add the sieved tomatoes and cook for about 2 minutes.
Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
Adjust the salt and pepper to taste.
Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
Garnish with diced avocado, cilantro, and pickled jalapeño.

Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60

CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICK…

Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chick… image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

Ingredients

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

Steps:

Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
Using tongs, transfer the chicken to a bowl.
Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
Shred the chicken and set aside for future use.
Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
Add the sieved tomatoes and cook for about 2 minutes.
Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
Adjust the salt and pepper to taste.
Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
Garnish with diced avocado, cilantro, and pickled jalapeño.

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