Mexican

Caldo (chicken soup) is for Soup.

Caldo (chicken soup) takes 10 minutes to prepare.

Caldo (chicken soup) takes 40 minutes to cook.

Caldo (chicken soup) makes 10 servings.

The ingredients for Caldo (chicken soup) are:

2 Chicken breast halves
2 large carrots, peeled and chopped
1 cup onion chopped
1 cup cilantro (leaves only, no stems) loose, not packed
3 garlic cloves, smashed and peeled
2 large russet potatoes, peeled and chopped
2-3 cups cabbage, chopped (it shrinks!)
2 cubes chicken bouillon
1tsp salt
water to cover, add more as necessary

Here is how you make Caldo (chicken soup):

one serving is about 12 ozBoil chicken, garlic, cilantro, bouillon cubes and half of the following: celery, onion, carrots. When chicken is done remove and cut into bite size pieces. Run the broth through a strainer removing the mushy veggies. peel and chop potatoes, remaining carrots, onion, and cabbage. place veggies and chicken in 'clean' broth and boil (slowly) till potatoes are soft. ** I use the sopa de pollo cube. Knorr brand.great recipe if you haven't had time to defrost anything because you can just throw the frozen chicken breast in there. don't forget to skim off the fatNumber of Servings: 10Recipe submitted by SparkPeople user SLYNNK821.

The nutritional information for Caldo (chicken soup) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.4

• Total Fat: 0.5 g
• Cholesterol: 8.3 mg
• Sodium: 417.2 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 3.1 g
• Protein: 5.7 g

Caldo (chicken soup) is Mexican cuisine.