Caldo de Pollo
Authentic Mexican Chicken Soup made from scratch with all natural ingredients. Delicious and nutrissious.
Servings: 6
Calories: 186kcal
Equipment
- 1 Pot, Pressure cooker, Instant Pot, Slow cooker.
- 1 Knife
- 1 Cutting board
Ingredients
- 2 Cups Zucchini
- 1 Cup Carrots
- 1 Piece Chayote
- 3 Piece Corn
- 2 Sticks Celery
- 2 Cups Potatoes
- 3 Piece Bay leave
- 5 Piece Black Pepper Corn
- 1 Tablespoon Salt
- 2 Cloves Garlic
- ½ Piece onion
- 1 Whole Chicken
- 1 Bunch Cilantro
- 12 Cups Water
Instructions
- Slice zucchini, carrots, and celery.
- Chop potatoes in small squares.
- Break Cork into 2 o 3 pieces
- Place 12 cups of water in the pot and add ½ onion, 2 garlic cloves, 5 peppercorns, 3 bay leaves, and 1 tablespoon of salt.
- Add the chicken and all the vegetables.
- Add the cilantro and corn on top
- Cook. I give you instructions to cook in the Instant Pot, slow cooker, Stove-top, and Pressure cooker in the notes.
Video
Notes
Instant Pot
Add all the chopped ingredients to the instant pot along with water all the way to the maximum permitted in the Instant Pot container. Press the Poultry option and this is going to be ready in 25 minutes! a delicious supper in so little time!
Stove-Top
Place all the ingredients in a Pot and set to simmer. Once it is simmering cover it and turn down the heat to low. Cook for 45 minutes or until you pinch the chicken and is completely cooked.
Pressure Cooker
How to make Caldo de Pollo in a pressure cooker. Add all the ingredients to the pressure cooker and set it to boil. Cook for 25 minutes and this will be done and delicious!
Slow Cooker
Place all the ingredients in the slow cooker and cook for 5 to 6 hours
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 1240mg | Potassium: 708mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3876IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 1mg
