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