Soups Mediterranean Spain
Caldo de Pollo (Garlic & Vegetable Chicken Soup)
Method
Sauté Aromatics: Cook the garlic, leek, and carrots in olive oil within a deep pot for 4 minutes.
Simmer Chicken: Add the diced chicken breast and chicken broth, then bring to a boil.
Cook Through: Reduce the heat and simmer covered for 15 minutes until the vegetables are tender.
Wilt Greens: Stir in the fresh spinach and cook for 2 minutes until fully wilted.
Chef's Tip
Nutritional Insight: The high-protein, lean-chicken profile preserves essential muscle tissue while the micronutrient-dense vegetables support a robust ZOE-style gut microbiome. Culinary Hack: Smash the garlic cloves 10 minutes before cooking to maximize the release of beneficial, heat-stable allicin.
Nutrition Facts
Per serving
195
Calories
28 g
Protein
5 g
Fat
7 g
Carbs
