Ingredients and Weight:
- Chicken thighs, boneless, skinless (1.5 lb)
- Onion, chopped (1 cup)
- Celery, chopped (1 cup)
- Carrots, chopped (1 cup)
- Garlic, minced (4 cloves)
- Chicken broth (8 cups)
- Potatoes, peeled and cubed (1 lb)
- Corn on the cob, cut into thirds (2)
- Green beans, trimmed (1 lb)
- Salt and pepper (to taste)
- Shredded cheddar cheese (for garnish, optional)
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot, brown the chicken thighs over medium heat. Remove from pot and set aside.
- Add onion, celery, carrots, and garlic to the pot and sauté until softened.
- Pour in chicken broth and bring to a boil.
- Add potatoes, corn, green beans, and reserved chicken thighs.
- Season with salt and pepper.
- Reduce heat and simmer for 45-60 minutes, or until chicken is cooked through and vegetables are tender.
- Serve hot, garnished with shredded cheddar cheese if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 10g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Warm and comforting
- Rich and flavorful
- Nutrient-packed
- Suitable for both American and Mexican palates
User Comments:
- "This soup is absolutely delicious! It's flavorful, filling, and perfect for a cold night."
- "I love that it has so many vegetables and that the chicken is so tender."
- "This soup reminds me of the caldo de pollo my grandmother used to make."
- "I can't believe how easy it was to make. It was ready in an hour!"
- "I served this with some crusty bread and it was the perfect meal."
Special Precautions and Tips:
- Be sure to wash all vegetables thoroughly before using.
- If you don't have boneless, skinless chicken thighs, you can use bone-in, skin-on thighs and remove the bones and skin after cooking.
- For a thicker soup, add one tablespoon of cornstarch to the chicken broth before boiling.
- Serve with your favorite toppings, such as tortilla chips, sour cream, or salsa.
