Sunday, October 14, 2012

Crock Pot Chicken and Vegetable Caldo

Chicken & Vegetable Caldo
I love this recipe.  I was introduced to this recipe by my daughter's sister-in-law.  At  first I was a bit apprehensive about the whole thing but I am so very glad I tried it.  I love the rustic quality.  I can eat it for days in a row and never tire of it.  The absolute KEY to it's great taste is the addition of the salsa and lime juice when serving.  The Spanish rice is a great addition too, that is if you are eating carbs :) 


You don’t spend 30 minutes meticulously chopping your veggies - Just chunk them into pieces.  


LOW CARB VERSION: Leave out the potatoes, corn and rice. It’s still Great!

Ingredients:

SOUP
3 Boneless Chicken Breasts
3 Potatoes – washed & halved - No peeling
2 Carrots – grated or any other style of cutting that is quick for you and suits your taste
2 stalks celery - sliced
1 Zucchini squash – sliced
1 or 2 yellow squash sliced -(depending on size)
½ small head green cabbage – cut the half in half (2 quarters of a head)
2 ears fresh corn – husk removed (break in half)
1-2 Cup(s) spinach leaves- packed
½ bunch of fresh cilantro – just chunk it in no chopping needed
1 medium yellow onion – peeled
2 whole jalapeno peppers
2 cloves garlic – peeled
2 tsp salt

CONDIMENTS
Salsa
Limes for squeezing
Prepared Spanish/Mexican rice – Use one of the microwave varieties or make your own

PREPARATION
Place all the Soup ingredients in your crock pot and cover with water until your crock pot is full.
Simmer all day (6-8 hours) on low while you are at work, shopping or at the ball fields.
Remove the onion, jalapenos and garlic (note: you may not find the garlic if so, just leave it in)
Break apart the chicken (if it hasn’t happened already)
ASSEMBLY
  1. Place a scoop (about 1/3 cup) Rice into a large soup bowl
  2. Ladle Soup over the Rice
  3. Add 2 TBS of your favorite salsa  
  4. Squeeze ½ lime over the top

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