Mediterranean Diet Caldo de Pollo
Transform your traditional chicken soup into a vibrant and health-forward masterpiece with this Mediterranean Diet Caldo de Pollo recipe. Combining the wholesome simplicity of a classic caldo de pollo with the heart-healthy staples of Mediterranean cuisine, this dish boasts juicy bone-in chicken thighs, fragrant olive oil, and a medley of fresh vegetables like zucchini, carrots, celery, and red bell peppers. Seasoned with earthy bay leaves, sea salt, and black pepper, the soup is infused with rich flavor and balanced nutrition. Finished with a burst of fresh cilantro and zesty lemon wedges, every spoonful is refreshing and soul-warming. Quick and easy to prepare in under an hour, this gluten-free, nutrient-packed soup is perfect for cozy dinners or meal prep. Serve it piping hot, and embrace the Mediterranean lifestyle with this comforting, wholesome twist on a beloved classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 2 medium, sliced carrot
- 2 sliced celery stalks
- 1 diced red bell pepper
- 1 pound bone-in chicken thighs
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 2 medium, sliced zucchini
- 0.5 cup, chopped fresh cilantro
- 1 cut into wedges lemon
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Push the vegetables to the side of the pot and add the chicken thighs. Sear the chicken on both sides for about 3-4 minutes per side until lightly browned.
Pour in the chicken broth and add the bay leaves, black pepper, and sea salt. Bring the mixture to a boil.
Reduce the heat to low and simmer the soup uncovered for 20 minutes, allowing the flavors to meld and the chicken to cook through.
After 20 minutes, remove the chicken thighs from the pot. Let them cool slightly before shredding the meat off the bone using two forks.
Return the shredded chicken to the pot and add the sliced zucchini.
Continue to simmer the soup for another 10 minutes until the zucchini is tender.
Remove and discard the bay leaves. Stir in the chopped cilantro.
Taste and adjust the seasoning if necessary. Serve the caldo de pollo hot, with lemon wedges on the side for squeezing over each bowl.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 11271 mg | 490% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 55.6 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5634 mg | 120% | |
*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.
