Chicken Broth with Vegetables
Comforting Mexican caldo de pollo with vegetables, corn and fresh herbs. High-protein light soup perfect for cold days and recovering from illness.
10mPrep
70mCook
6Servings
310Calories
35gProtein
Ingredients
- 1200 gwhole chicken
- 1 unitchayote
- 2 unitscorn cob
- 2 unitscarrots
- 2 unitszucchini
- 150 gonion
- 5 clovesgarlic
- 20 gcilantro
- 5 gmint
- 10 gsalt
Ingredients
- 1200 g whole chicken
- 1 unit chayote
- 2 units corn cob
- 2 units carrots
- 2 units zucchini
- 150 g onion
- 5 cloves garlic
- 20 g cilantro
- 5 g mint
- 10 g salt
Instructions
- Place chicken in large pot, cover with water, add onion, garlic and salt.
- Bring to boil, skim foam, reduce heat and simmer 45 min.
- Remove chicken, shred meat, return to pot.
- Add corn, chayote and carrot, simmer 15 min.
- Add zucchini, cilantro and mint, cook 5 more min.
- Season and serve with lime, serrano and tortillas.