Low Sodium Caldo de Pollo
Delightfully hearty and bursting with vibrant flavors, this Low Sodium Caldo de Pollo is a wholesome twist on the traditional Mexican chicken soup. Perfect for those seeking a heart-healthy meal, this recipe prioritizes fresh, nutrient-packed ingredients like skinless chicken thighs, Yukon gold potatoes, zucchini, and fragrant cilantro, while keeping sodium to a minimum. Slow-simmered to perfection with aromatic garlic, onion, and bay leaves, every spoonful offers rich, comforting warmth. The recipe’s simplicity shines, requiring just 15 minutes of prep and one pot for easy cleanup. Serve this delicious soup piping hot, garnished with zesty lime wedges for a refreshing finish. Ideal for chilly evenings or wellness-focused diets, this low-sodium caldo de pollo is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, skinless and bone-in
- 12 cups Water
- 1 whole Yellow onion, large, chopped
- 4 cloves Garlic cloves, minced
- 3 whole Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 1 large Zucchini, chopped
- 3 medium Tomatoes, diced
- 2 large Yukon gold potatoes, diced
- 0.5 cup Cilantro, fresh and chopped
- 2 pieces Bay leaves
- 0.5 teaspoon Ground black pepper
- 2 whole Lime, sliced into wedges
Instructions
In a large pot, combine the chicken thighs with 12 cups of water. Bring to a boil over medium-high heat, reducing any impurities that rise as foam on top.
Add the chopped onion, minced garlic, sliced carrots, and celery stalks to the pot. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Incorporate the diced tomatoes, zucchini, and potatoes into the pot. Add the bay leaves and ground black pepper to season the soup. Simmer for another 30 minutes or until the chicken is tender and the vegetables are cooked through.
Remove the chicken thighs and set them aside on a plate. Let them cool slightly, then shred the chicken meat, discarding the bones.
Return the shredded chicken to the pot and stir in the chopped cilantro. Allow the soup to simmer for another 5 minutes.
Taste the soup, adjusting the seasoning if necessary with black pepper or more fresh cilantro.
Serve hot, with fresh lime wedges on the side for squeezing flavor into individual bowls.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 39.4 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 622 mg | 48% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6482 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
