Mexican

Caldo de pollo soup is for Soup.

Caldo de pollo soup takes 30 minutes to prepare.

Caldo de pollo soup takes 360 minutes to cook.

Caldo de pollo soup makes 1 servings.

The ingredients for Caldo de pollo soup are:

8.0 cup Central Market organics free range chicken broth low sodium 4 cups per container
1.0 cup, chopped Onions, raw
3.0 clove Garlic
2.5 unit (yield from 1 lb ready-to-cook chicken) Chicken Thigh
1.0 medium Summer Squash
2.0 cup, sliced Zucchini
4.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3.0 cup, diced Celery, cooked
3.0 cup, chopped Cabbage, fresh
1.0 Grams Bay Leaf
5.0 carrot Carrots, cooked

Here is how you make Caldo de pollo soup:

Saute onion garlic....move to side of pan. Saute chicken till brown not cooked. Remove from pan. Saute all thick cut veggies in same oil. Add back chicken and sauteed onion/garlic. Add bouillon and chicken broth. S and P. Bay leaves. Cover all day on very low heat.Serving Size: 1 cupNumber of Servings: 1.0Recipe submitted by SparkPeople user NPERRY1969.

The nutritional information for Caldo de pollo soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,184.5

• Total Fat: 7.2 g
• Cholesterol: 85.1 mg
• Sodium: 1,396.0 mg
• Total Carbs: 231.7 g
• Dietary Fiber: 51.2 g
• Protein: 51.0 g

Caldo de pollo soup is Mexican cuisine.