Chicken Caldo

I prepared this caldo with a mexican flavored broth, chicken thighs, cabbage and slices of zucchini. Then served a bowl with a healthy amount of avocado and a squeeze of lime. There is no better way to stay warm than a bowl of homemade keto chicken soup.

The cold still has a firm grip on us, and here I thought it was spring time already. I can see the flowers and trees thought so too.  Since I’m pulling my jacket back out of the closet, I figured a warm bowl of keto chicken soup would help stave off the cold for just a bit longer. 

There is no better way to stay warm than a bowl of homemade chicken soup

I recommend simmering this on low heat for several hours so the chicken has time to become tender. If you cook it too fast you’ll get a rubbery texture, and no one likes that. To add a deeper flavor you can also brown the chicken in your pan first. A few minutes in a hot pan on both sides is enough, since the chicken will finish cooking while it simmers. You want to sear it just long enough to give it some color. You can certainly skip the browning part if you want to save time though and add the chicken with the broth.

I add all the vegetables about 45 minutes before it’s ready to serve. This way it cooks them through but they won’t get mushy. This is especially true for the zucchini. You can check the doneness with a fork and it should be slightly soft but doesn’t fall apart when you pierce it. When you’re ready to serve, slice up a fresh avocado and a lime, and garnish with a little cilantro. It’s one of my favorite ways to stay warm on a chilly day.

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Chicken Caldo

Recipe coming soon – comment down below and I’ll alert you when it goes live!

Course Soup

Cuisine Mexican