Caldo de Pollo: My Mexican Chicken Soup -Packed w/ Protein & Veggies скачать в хорошем качестве

Caldo de Pollo: My Mexican Chicken Soup -Packed w/ Protein & Veggies

I fell in love with this hearty, easy, and flavorful soup. I like to make a big batch and warm it up for a quick lunch. My husband is on a diet, and having this protein and collagen rich soup full of veggies seems to be helpful to feel full and satisfied, perfect for his dinner. I tried different versions of this recipe and settled with using bone-in, skin-on chicken thighs to minimize the work and get the most out of $, but you can use what works with you, such as store bought chicken & veggie stock if you don’t have a pressure cooker. It is a pretty flexible recipe where you can put more or less of each ingredient to your liking. The key is to avoid overcooking meat and vegetables and use whole spices ;) Soup Stock Ingredients: 3 quarts of water 8-10 whole cloves of large garlic (about ⅛ cup) Vegetable scraps (garlic skin, onion skin, zucchini tops, etc.) 2 medium size onions 1 celery heart (about ½ lb) 1 lb of carrots 8 chicken thigh bones (could be other bone parts like 1 lb of chicken back bones) Chicken Marinade: 3 lbs of chicken thigh (could be chicken breast) ¼ teaspoon of dried thyme (can use either dried or fresh ones for any of the herbs here) 1 heaping teaspoon of whole cumin seeds 1 teaspoon of oregano About 4 inches of fresh rosemary 3 bayleaves 10 pieces of whole cloves 1 heaping teaspoon of whole black peppercorns 1 cup of sake 1 teaspoon of salt Other Soup Ingredients: 1.5 lbs of potatoes 1.5 lbs of zucchini 1 lb of cabbage 1.5 lbs of carrots 1 medium size onion 1 lb or 3 medium size fresh tomatoes 1 lb of corn (either cubs or frozen cut corn) 2 jalapeño peppers (could be other peppers like red bell peppers or Serrano peppers) ⅓ cup of fresh lime juice (about 3 limes, can be substituted with fresh lemon juice) 1 bunch of cilantro 1 ½ tablespoons of salt or to taste