Caldo de Pollo con Verduras (Chicken and Vegetable Soup)
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Ingredients
- 700 g chicken thighs, bone-in
- 300 g potatoes
- 2 carrots
- 1 courgette
- 1 onion
- 1200 ml chicken stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 424 kcal
- Protein
- 33.1 g
- Carbohydrate
- 19.6 g
- of which sugars
- 6.6 g
- Fat
- 22.6 g
- of which saturates
- 6.2 g
- Fibre
- 3.9 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs, onion and chicken stock into a large pan and bring to a simmer.
- 2
Cover and cook for 25 minutes until the chicken is cooked through with no pink remaining.
- 3
Remove the chicken, shred the meat and discard the bones, then return the meat to the pot.
- 4
Add the potatoes and carrots and simmer for 15 minutes, then add the courgette for a final 8 minutes.
- 5
Scatter with fresh coriander and serve hot.
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