Caldo de pollo de gomita versión ASMR 😜 (gomita tqm bebaa)

Ingredients

• 2 lbs Chicken Thighs, Bone-In, Skinless (cut into bite‑size pieces)
• 2 pieces Carrot (peeled and sliced into thin rounds)
• 1 cup Pumpkin (or Butternut Squash) (peeled and diced)
• 1 piece Onion (medium, chopped)
• 2 cloves Garlic Cloves (minced)
• 2 tablespoons Olive Oil (for sautéing)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 4 pieces Lime Wedges (served on the side)

Instructions

1. Prepare Ingredients

   Peel and slice the carrots, dice the pumpkin, chop the onion, and mince the garlic. Cut the chicken thighs into bite‑size pieces.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the stock pot over medium‑high heat. Add the onion and garlic, sauté until translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Add Chicken and Water

   Add the chicken pieces to the pot, stir for 1‑2 minutes, then pour in 6 cups of water. Increase heat to bring to a boil.

   Time: PT5M

   Temperature: high

4. Simmer the Broth

   Once boiling, reduce heat to medium‑low and let the broth simmer uncovered for 15 minutes to develop flavor and partially cook the chicken.

   Time: PT15M

   Temperature: medium‑low

5. Add Vegetables

   Stir in the sliced carrots and diced pumpkin. Continue to simmer for another 10 minutes until vegetables are tender and chicken is fully cooked.

   Time: PT10M

   Temperature: medium‑low

6. Shred the Chicken

   Remove the chicken pieces with a slotted spoon, shred them using two forks until they are fine‑textured, then return the shredded chicken to the pot.

   Time: PT5M

7. Season and Serve

   Season the soup with salt and black pepper to taste. Ladle into bowls, garnish with chopped cilantro, and serve with lime wedges on the side.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

15g

Carbohydrates

15g

Fat

5g

Fiber

2g