Mediterranean Diet Caldo de Pollo

Transform the comforting classic of Caldo de Pollo into a heart-healthy, flavor-packed meal with this Mediterranean Diet Caldo de Pollo recipe! Infused with fresh vegetables like zucchini, carrots, celery, and red bell pepper, and seasoned with aromatic garlic, cilantro, and bay leaves, this light yet satisfying chicken soup combines Mediterranean ingredients with the soul-warming essence of traditional Mexican flavors. Lean bone-in chicken thighs simmer in a rich chicken broth, creating tender, shredded meat that blends seamlessly with the vibrant medley of veggies. Finished with a bright squeeze of lemon, this gluten-free, low-carb soup is both nourishing and irresistibly delicious, perfect for a wholesome weeknight dinner or a comforting meal prep option. Ready in just an hour, this protein-rich caldo is the ultimate crowd-pleaser for fans of healthy soups with bold flavor!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

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.

Step 4

Pour in the chicken broth and add the bay leaves, black pepper, and sea salt. Bring the mixture to a boil.

Step 5

Reduce the heat to low and simmer the soup uncovered for 20 minutes, allowing the flavors to meld and the chicken to cook through.

Step 6

After 20 minutes, remove the chicken thighs from the pot. Let them cool slightly before shredding the meat off the bone using two forks.

Step 7

Return the shredded chicken to the pot and add the sliced zucchini.

Step 8

Continue to simmer the soup for another 10 minutes until the zucchini is tender.

Step 9

Remove and discard the bay leaves. Stir in the chopped cilantro.

Step 10

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

Serving size	3691.5 grams (3691.5g)

Amount per serving	% Daily Value*
Calories	1724

Total Fat 101.50g	130%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 3.00g
Cholesterol 367mg	122%
Sodium 11271mg	490%
Total Carbohydrate 89.90g	33%
Dietary Fiber 20.50g	73%
Total Sugars 55.60g
Protein 112.30g	225%

Vitamin D 0IU	0%
Calcium 574mg	44%
Iron 14mg	78%
Potassium 5634mg	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.

Source of Calories

Fat: 53.0%

Protein: 26.1%

Carbs: 20.9%