Tag Archives: tomato paste

Caldo de Pollo

Caldo de Pollo

Caldo de Pollo or Chicken soup with vegetables is always a wonderful way to make the tummy happy. There are a million gazillion ways to make chicken soup with vegetables out there. And I make chicken soup with vegetables about that many different ways too!  One thing is for sure, is…this particular recipe is filling and will make your heart and tummy happy. Happy Friday Y’all!!!

Caldo de Pollo
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Caldo de Pollo
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large 8DOL Dutch Oven, add 1 tbsp. of coconut oil and heat on medium high heat. Add chicken. Stir until brown 5-7 minutes. Add tomato paste & spices, chili flake, oregano, sage, garlic, cumin, salt and pepper. Add onion, carrots, tomato, squash, potatoes. Stir until mixed well. Add chicken broth and water. Stir, cover, and allow to come to a boil. Turn down the heat to Low and simmer for 30 minutes or until the veggies are tender. Cooking slow and low is always the key to a great soup! Enjoy!
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Roasted Root Veggies

Roasted Root Veggies doneThis recipe for Roasted Root Veggies is extremely versatile.  You can make this and serve along side your favorite beef, venison or lamb dish.  But it would even be superb alone or as a main course over quinoa or brown rice.  Simply delish!

Roasted Root Veggies
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Roasted Root Veggies
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash, peel, and chop all of your veggies (parsnips, carrots, red potatoes, and yellow onion) into large uniform pieces. Place all veggies on a large cookie sheet that has been lined with parchment paper.
  2. How to make the marinade sauce: Put the remaining ingredients (tomato paste, crushed garlic, lemon juice, herbs de province, olive oil) into a small mixing bowl and stir together. Pour the marinade sauce over the veggies.
  3. Cover all of the veggies thoroughly with the marinade sauce, sprinkle with salt and freshly ground black pepper. Allow to sit on the cookie sheet for about 15 minutes before placing into a pre-heated 350 degree oven.
  4. Bake for 1 hour or until the veggies are fork tender. When you roast your veggies in the oven like this, it gives them a chance to caramelize and it also enhances the flavors.
Recipe Notes

Variations:

Use any root veggies that you would prefer or that are in season in your area.  Fennel, Sweet Potatoes, or even Beets would be a wonderful addition or substitution in this dish!

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