Caldo~ Mexican Style Chicken Veggie Soup

The weather out here has been yucky!

Rainy, cold weather calls for

Soup in my book.

Here is my recipe for Caldo.

A quick note to the THM out there:

*This recipe contains carrots. To stay within the S category you need to limit the amount you eat in a serving. *

Now for you NON THM’s you can add 3 potatoes cubed big to this recipe.

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Caldo
4 chicken thighs
3 boneless chicken breast
6 to 8 cups water
5 stalks of celery chunked
Half cabbage sliced
4 to 5 carrots sliced in big chucks
3 zucchini chunked
Handful of cilantro
Salt and pepper to taste
Place chicken , celery and water in a huge soup pot.. bring to a boil and simmer until chicken is cooked. Add your salt and pepper to taste. Remove the chicken thighs so they can cool . Debone them and add them back in. While your thighs are cooling add the rest of your veggies all except your cilantro. Continue to cook until veggies are done. Add the cilantro right before the veggies are cooked . Simmer a few more minutes. When cilantro is wilted and cooked… your ready to serve.

Enjoy!

Shelby