Weeknight Caldo de Pollo

Name: Weeknight Caldo de Pollo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Latin American, American, Mediterranean, Mexican
Ingredients: 3 chicken breasts; 1/4 of an onion; 3 garlic cloves; 1 medium zucchini; Handful of baby carrots; 3-4 baby red potatoes quartered; 1.5 cups white rice; 1 can tomato sauce; Pinch of dried oregano; Onion powder; Garlic powder; Chicken bouillon to taste; 2 bay leaves; Extra kosher salt as needed; Lime juice to serve: optional

6 steps

Prep:10minCook:35min

This is my twist on my Suegra’s caldo de pollo that’s good for a weeknight or just lazy winter day!

Updated at: Thu, 17 Aug 2023 04:03:19 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories405.4 kcal (20%)

Total Fat11.3 g (16%)

Carbs45.7 g (18%)

Sugars4.1 g (5%)

Protein28.8 g (58%)

Sodium715.6 mg (36%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.25onion

1 ½ cupswhite rice

Instructions

Step 1

Place chicken breasts into a large soup pot with enough water to be the base for the rest of the soup. Boil until fully cooked, skim the gunk that floats to the top as they boil.

Step 2

Once chicken is fully cooked, take out the breasts to cool slightly. While the chicken is cooling chop the veggies and potatoes and put them in the pot with the water

Step 3

Chop the chicken and put it back in the pot also.

Step 4

Add in the rice, tomato sauce and various seasonings. Taste as you go.

Step 5

The rice with expand so you may need to add more water or chicken stock

Step 6

Also to simmer for at least 15-20 minutes and serve hot with tortillas or crackers add lime juice if you’d like as well