Caldo Recipe – Eats Now

Name: Caldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2-1/2 pounds Chicken, Diced; ⅓ cups Water; 2-1/2 Tablespoons Chicken Stock Base; 1 teaspoon White Pepper; 2-1/2 teaspoons Ground Cumin; 1 sprig Fresh Basil; 3 leaves Bay Leaves; 2 whole Cloves; 2 teaspoons Oregano Leaves; 2 cloves Garlic, Minced; 1 whole Onion, Diced; 3/4 pounds Garbanzo Beans; 6 whole Carrots, Sliced; 1/3 bunches Cilantro, Chopped; 3/4 pounds Zucchini, Slices

Servings: persons

2-1/2 pounds Chicken, Diced
⅓ cups Water
2-1/2 Tablespoons Chicken Stock Base
1 teaspoon White Pepper
2-1/2 teaspoons Ground Cumin
1 sprig Fresh Basil
3 leaves Bay Leaves
2 whole Cloves
2 teaspoons Oregano Leaves
2 cloves Garlic, Minced
1 whole Onion, Diced
3/4 pounds Garbanzo Beans
6 whole Carrots, Sliced
1/3 bunches Cilantro, Chopped
3/4 pounds Zucchini, Slices

1
Place chicken, water, chicken base, pepper, cumin, basil and bay leaves in a very large pot and bring to a boil. Skim foam and remove chicken.
2
In a blender, puree cloves, oregano and garlic with 1/3 cup of water and add to soup.
3
Add onions, garbanzo beans, carrots and cilantro and cook until carrots are tender.
4
Remove soup from heat. Return cooked chicken to soup and add zucchini (which will cook from hot soup).
5
Serve with rice, avocado and Pico de Gallo.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/2 pounds Chicken, Diced, ⅓ cups Water, 2-1/2 Tablespoons Chicken Stock Base, 1 teaspoon White Pepper, and more.

Yes, Caldo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo

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